To celebrate the International Year of Pulses many countries around the world are offering up traditional and new creative recipes using pulses as their base.
We particularly liked this recipe from Australia for its originality and complex mix of flavours and textures. Serves 6 as a side salad.
1 Preheat fan forced oven to 180° C (gas mark 4, 350° F).
2 Cook red quinoa and black lentil together with 1 garlic clove and half a celery stick in a pot using twice the amount of water to the pulses. Cook for 20 mins until soft. Fluff with a fork and cool.
3 At the same time, cook soaked chickpeas and barley in some water for 30mins. Drain and add to a large oven proof dish.
4 To the same dish, add the cauliflower florets, brussel sprouts, celery stick, garlic clove, ground cumin, coriander, paprika, white pepper, parsley and olive oil and mix well. Roast in the oven for 30 mins until the veggies start to brown, then remove.
5 Stir in the cooked black quinoa, black lentil, pomegranate and mint leaves.
6 For the dressing, mix together olive oil, parsley, apple cider vinegar, lemon juice, paprika, black pepper and mint leaves in a jar and shake until well mixed. (For added spice, you can always add a sliced chilli into the salad dressing).
7 Pour dressing over salad and mix well. Serve warm or cold.
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