Cranberry & Ancient Grain Salad with Fried Feta
Mike ReidThis recipe is brought to you with the help of our friends at Ocean Spray
Ingredients:
- 200g freekeh
- 100g black quinoa
- 60g olive oil
- 200g cranberries
- 30g pistachio
- 20g almonds
- 1 tin of chickpeas, drained
- 1 bunch of mint
- 1 bunch of coriander
For the Feta
- 200g hard feta, diced 2cm thick
- 50g white sesame
- 50g black sesame
- 80g plain flour
- 1 egg, beaten
- 25ml milk
For Dressing
- 100ml olive oil
- 1 tbsp of pomegranate molasses
- 50ml cranberry juice
- ½ lemon, juiced and zested
Method:
- Bring a large saucepan of water to the boil over medium high heat. Add Freekah and cook for 15 minutes, then add quinoa and cook for a further 15 minutes or until tender. Cool down and drain.
- Pane your feta, in the flour, egg and then sesame seeds. Once all coated, deep fry and set to one side.
- Roughly chop your herbs, just to break them down but not too much. Fold through the grains, nuts, cranberries and chickpeas.
- For the dressing, mix all ingredients together and then dress your salad with it.
- Add your deep fried feta on top as a garnish.
