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!