Name: Grain salad with dukkah and pickled pomegranate
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 60 ml (¼ cup) extra-virgin olive oil; 1 golden shallot, finely chopped; 2 tbsp golden raisins, chopped; 60 gm each barley, tri-colour quinoa and freekeh, rinsed; 500 ml vegetable stock, heated; ¼ cup each finely chopped dill, flat-leaf parsley and mint; 6 baby radishes, thinly sliced; 100 gm sheep's milk feta, crumbled; 1 tbsp dukkah; Dill sprigs and mint leaves, to serve; Pickled pomegranate; 2 tbsp red wine vinegar; 1 tbsp caster sugar; 1 small pomegranate, arils removed

Instead of baby radishes, substitute summer veggies such as zucchini, asparagus or patty pan squash.

For more Christmas recipes like this, see our December issue on sale now!

Ingredients

60 ml (¼ cup) extra-virgin olive oil

1 golden shallot, finely chopped

2 tbsp golden raisins, chopped

60 gm each barley, tri-colour quinoa and freekeh, rinsed

500 ml vegetable stock, heated

¼ cup each finely chopped dill, flat-leaf parsley and mint

6 baby radishes, thinly sliced

100 gm sheep's milk feta, crumbled

1 tbsp dukkah

Dill sprigs and mint leaves, to serve

Pickled pomegranate

2 tbsp red wine vinegar

1 tbsp caster sugar

1 small pomegranate, arils removed

Method

1.Heat oil in a deep frying pan over medium-high heat. Add shallot and raisins, cook until softened (3-4 minutes). Add grains and stir to coat well in oil mixture, add stock and 100ml boiling water, season to taste and bring to the boil. Reduce heat to low, cover with a tight-fitting lid or foil and cook, without uncovering, until grains are tender (25 minutes). Remove from heat and stand for 5 minutes without uncovering.

2.Meanwhile, for pickled pomegranate, combine vinegar, sugar and 2 tsp salt in a small bowl. Stir to dissolve sugar. Add pomegranate arils and set aside.

3.Transfer grains to a large bowl, set aside to cool. Add herbs and toss to combine.

4.Transfer grain salad to a serving platter; top with radishes and feta. Spoon over dressing, sprinkle with dukkah and scatter with dill and mint, to serve.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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