Packed full of flavour and textures, this delicious salad is super filling and nutritious.This mixed grain and feta salad recipe includes five ancient grains including rice, barley, couscous, quinoa and freekeh. Serve with nuts and dressing.
1.Place quinoa and the cold water in a small saucepan; bring to the boil. Reduce heat to low; simmer, uncovered, for 15 minutes, stirring occasionally, or until most of the water is absorbed. Remove from heat; cover, stand for 5 minutes.
2.Meanwhile, combine couscous with the boiling water in a large heatproof bowl. Cover; stand for 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.
3.Cook barley, freekeh and rice in a large saucepan of boiling water for 25 minutes or until tender. Drain; rinse under cold water, drain well.
4.Remove rind from oranges with a zester (see tips). Cut the top and bottom from each orange. Cut off the white pith, following the curve of the fruit. Hold fruit over a bowl to catch the juices; cut down both sides of the white membrane to release each segment. Reserve juice.
5.Place all grains, rind and orange segments in a large bowl with apple, onion and herbs; toss to combine. Season.
6.Place oil and 2 tablespoons of the reserved juice in a screw-top jar; shake well. Season.
7.Add dressing to salad with half the feta; toss gently to combine. Serve salad on a platter topped with brazil nuts and remaining feta.
If you don’t have a zester to create thin strips of orange rind, simply peel long, wide pieces of rind from the oranges, without the white pith, then cut them lengthways into thin strips. The salad can be prepared ahead of time; add dressing just before serving.