Ingredients
- Three colour quinoa 350g
- S&B black rice 200g
- Pearl barley 100g
- Pure olive oil glass 150ml
- Maldon sea salt 2g
- Everyday Favourites cracked black peppercorn 0.5g
- Everyday Favourites cranberry sauce 180g
- Orchard Grove orange juice re-Seal 100ml
- Diced sweet potato 200g
- Diced red onions 200g
- Sliced spring onions 80g
- Chickpeas in water 400g
- Everyday Favourites raisins 60g
- Pecan nuts 100g
Method
- Roast the sweet potato & red onion. Cook all grains separately and chill until required.
- Make the dressing by adding 100ml olive oil, sea salt, black pepper, cranberry sauce and orange juice together and whisking.
- Roast the sweet potato and red onions in the remainder of the olive oil until tender then chill.
- Slice the spring onions and add to a bowl with the chick peas, grains, raisins, dressing and sweet potato mix.
- Toast the pecans and break into even size pieces and add half to the bowl.
- Tumble all the ingredients together and top with the toasted pecans.
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