The original version of this grain salad by Hellenic Republic’s Travis McAuley might just be Melbourne’s favourite salad. It’s had over one million hits on the Good Food website, and views tend to peak around the times we gather with friends and family, which makes sense given how easy this is to make ahead and transport. While the original version calls for freekeh, a dollop of yoghurt and an apple-cider vinegar dressing, I recently started making this with sorghum, pomegranate dressing and whipped feta instead.
Ingredients 21
Pomegranate Dressing
Salad
To Serve
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Method 4
Bring two saucepans of water to a boil. In one, cook the in plenty of water for 15–20 minutes, or until tender. In the other, cook the in plenty of water for 15–20 minutes, or until tender. While you can absolutely cook these in the same pot, I prefer not to in case one takes slightly longer than the other. Once cooked, drain both the sorghum and lentils and rinse in cold water, then set aside.
To make the dressing, combine the , , , , , , and finely grated in a glass jar and shake well.
Place the cooked and in a large bowl, then add the finely chopped , finely chopped , , and most of the dressing, and give it a good stir. When ready to serve, add the lightly toasted , , , , finely chopped , and , reserving some of the herbs and nuts for garnish.
Transfer to a serving bowl, then top with a generous dollop of whipped feta, drizzle with extra pomegranate molasses, and garnish with reserved herbs, reserved nuts, , and .
Jessica Prescott's tips
Serve with fried haloumi and pitta.
