Recipes
Date posted: 02/10/2019
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.