J.C’s Ancient Grain Salad

Laura Sharrad

This recipe is brought to you with the help of our friends at JC’s Quality Foods


  • 500g premium soup mix, cooked
  • 60g slivered almonds, roasted
  • 60g chopped walnuts, roasted
  • 60g pepitas, roasted
  • 90g sultanas
  • 45ml white wine vinegar
  • ¾ cup Extra virgin olive oil
  • Chives
  • Parsley
  • Dill
  • Pistachios
  • Salt and pepper, to taste
  • 6 ½ roasted shallots
  • 1 Pomegranate, deseeded


  1. Boil grains for 25 mins or until tender. Drain and then rinse in cold water and then drain again and place into a large mixing bowl.
  2. Combine chives, parsley, vinegar, olive, dill, pistachios, salt and pepper into a blender to blitz together to make the dressing. Add in walnuts, almonds, pepitas, pomegranate seeds, sultanas in with cooked grains and mix.
  3. Squeeze the juice of one lemon over the salad and mix one last time.
  4. Ready to serve.
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