Name: The Summertown Aristologist’s grain and kale salad with labne
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 115 gm (½ cup) pearl barley; 90 gm (½ cup) cracked freekeh; 55 gm (¼ cup) black barley (see note); 50 gm (¼ cup) roasted almonds, coarsely chopped; 4 spring onions, thinly sliced; ½ cup kale leaves, finely chopped; ½ cup (loosely packed) mixed herbs, such as mint and coriander, coarsely chopped; 12 gm (1 cup) puffed buckwheat (see note); Orange dressing; 250 ml (1 cup) freshly squeezed orange juice, plus extra juice and pulp from ½ orange; 100 ml rice bran oil or other neutral oil; 1 tbsp apple cider vinegar; Labne; 400 gm unsweetened plain or Greek-style yoghurt; 1½ sumac (or to taste)

The Summertown Aristologist’s grain and kale salad with labne

A nutty, more-ish salad that can be eaten with a spoon.

Serves 6

Prep

20M

Cook

35M

Total

55M

Skip to Recipe

“This is a real crowd-pleaser, and could be made with any combination of grains, nuts and herbs,” says Oliver Edwards of The Summertown Astrologist at Adelaide Hills. Begin a day ahead to strain the yoghurt.

Ingredients

115 gm (½ cup) pearl barley

90 gm (½ cup) cracked freekeh

55 gm (¼ cup) black barley (see note)

50 gm (¼ cup) roasted almonds, coarsely chopped

4 spring onions, thinly sliced

½ cup kale leaves, finely chopped

½ cup (loosely packed) mixed herbs, such as mint and coriander, coarsely chopped

12 gm (1 cup) puffed buckwheat (see note)

Orange dressing

250 ml (1 cup) freshly squeezed orange juice, plus extra juice and pulp from ½ orange

100 ml rice bran oil or other neutral oil

1 tbsp apple cider vinegar

Labne

400 gm unsweetened plain or Greek-style yoghurt

1½ sumac (or to taste)

Method

1.For labne, place yoghurt in a colander lined with muslin set over a bowl, cover and refrigerate overnight to drain. Season with salt and sumac.

2.Combine grains in a large saucepan, cover with water and bring to the boil, stirring regularly to prevent sticking, then reduce heat to low and simmer until tender (25-30 minutes). Drain, rinse, then cool on a tray until needed.

3.For orange dressing, heat orange juice in a saucepan over medium-high heat and reduce until thickened and sticky (10-15 minutes). Strain into a bowl and cool (15 minutes). Slowly whisk in oil until emulsified, season with salt and add vinegar and extra orange juice and pulp.

4.Mix grains with almond, spring onion, kale and herbs, toss with orange dressing and season with salt to taste. Transfer to serving bowls then top with a spoonful of labne and puffed buckwheat.

Black barley and puffed buckwheat are available from health food stores.
Drink suggestion: A minerally chardonnay, such as Commune of Buttons “Clover”. Drink suggestion by Aaron Fenwick.
Notes

Oliver Edwards

Brianna Smith

Recipe / styling by Lisa Featherby

Ingredients

Method

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