Grain recipe – serve with Daloon beetroot & ginger falafel balls

28.02.2019
  • Serves 10

Ingredients

  • Three colour quinoa 200g
  • Bulgar wheat 200g
  • Giant cous cous 500g
  • Olive oil 60ml
  • Fresh parsley 10g
  • Fresh mint 10g
  • Maldon sea salt 4g
  • Lemon juice 30ml
  • Chopped garlic in oil 10g
  • Tomato 200g
  • Cucumber 150g
  • Baby spinach 20g
  • Red onion 100g

Method

  1. Cook all the grains and refresh in ice cold water then set to one side and drain.
  2. Once all the grains are drained add together and mix in the oil ,chopped herbs, salt, lemon juice, garlic and set to one side to infuse.
  3. Dice the tomato, cucumber and red onion, slice the baby spinach and mix this with the grains.
  4. Serve into pots and top with you’re chosen falafel.
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