Name: Mediterranean grain salad
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 3/4 cup (150g) brown rice; 1/2 cup (100g) french-style green lentils; 1/2 cup (100g) quinoa; 1 cup (250ml) water; 1 small red onion (100g), chopped finely; 2 tablespoon pepitas (pumpkin seeds), toasted; 2 tablespoon sunflower seeds, toasted; 2 tablespoon pine nuts, toasted; 1/2 cup (80g) currants; 1 cup flat-leaf parsley leaves; 1 cup coriander (cilantro) leaves; 1/4 cup (60ml) lemon juice; 1/3 cup (80ml) olive oil; 1 teaspoon cumin seeds, toasted; 1 cup (280g) labne; 1 1/2 tablespoon honey; 1/2 cup (40g) flaked almonds, roasted

Mediterranean grain salad

If you're looking for a healthy salad with a difference, try this Cypriot-inspired Mediterranean grain salad packed with lentils, brown rice, quinoa, seeds, nuts and fresh herbs.

Ingredients

3/4 cup (150g) brown rice

1/2 cup (100g) french-style green lentils

1/2 cup (100g) quinoa

1 cup (250ml) water

1 small red onion (100g), chopped finely

2 tablespoon pepitas (pumpkin seeds), toasted

2 tablespoon sunflower seeds, toasted

2 tablespoon pine nuts, toasted

1/2 cup (80g) currants

1 cup flat-leaf parsley leaves

1 cup coriander (cilantro) leaves

1/4 cup (60ml) lemon juice

1/3 cup (80ml) olive oil

1 teaspoon cumin seeds, toasted

1 cup (280g) labne

1 1/2 tablespoon honey

1/2 cup (40g) flaked almonds, roasted

Method

1.Cook rice and lentils, separately, in large saucepans of boiling water for 25 minutes or until tender, drain, rinse well.

2.Place quinoa in a small saucepan with the water, bring to the boil. Reduce heat to low, simmer, covered, 10 minutes or until tender. Drain.

3.Combine rice, lentils and quinoa in a large bowl. Add onion, pepitas, sunflower seeds, pine nuts, currants, herbs, juice and oil, stir well.

4.Stir cumin seeds into labne in a small bowl.

5.To serve, top salad with spoonfuls of labne, drizzle with honey and scatter with almonds.

Labne is drained yoghurt. You can buy it from supermarkets. Roast nuts and seeds together on an oven tray (keep the cumin seeds separate on a small piece of foil), in a 180°C oven for 8 minutes, stirring half way through, or buy pre-roasted.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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