Sunday, November 3, 2013

Pearly Persian Salad

1/2 cup pearl couscous
2 tbsp. red quinoa
2 tbsp. risoni
2 tbsp. yellow spit peas
half an avocado
handful of parsley chopped finely
1 tbsp. lemon myrtle olive oil
salt and pepper
handful of broad beans from the garden
seeds from half a pomegranate

Put the pearl couscous, quinoa, risoni and split peas in a saucepan with 1 tbsp. of vegetable stock and simmer till al dente approx. 10 minutes.
Remove Broad Beans from their husks, blanche in boiling water then skin them individually.
Prepare other ingredients.
Toss all together and serve!

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