Activated Grain Fruit Salad

Putting this colorful dish together takes just a few minutes of my time- and that’s mostly spend on deseeding the pomegranate and washing the green leaves.

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I usually activate more grains than I need for a specific dish and use the remaining grains for a warm breakfast dish or- like in this case- for a fruity, super healthy, grain salad. This time, I used pear barley that I had activated originally for a “barlotto” or barley risotto.

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This salad combines a lot of important food groups and is bursting with nutrients. Our kids love it because of the added fruits and the yummy vinaigrette.

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Activated Grain Fruit Salad
Serves 4
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 1/2 cups activated* and cooked pearl barley
  2. 1 pomegranate, deseeded
  3. 1 1/2 activated and cooked chickpeas**
  4. Handful of fresh cilantro/ coriander, chopped
  5. 1/4 cup activated pumpkin seeds***
  6. 1 cup red grapes, washed
  7. 4 handful of lettuce leaves (rocket or any other lettuce)
For the vinaigrette
  1. 2 tbsp pomegranate molasses
  2. 1 tbsp lemon juice
  3. 3 tbsp extra virgin olive oil
  4. sea salt, freshly ground black pepper
Instructions
  1. For the vinaigrette, add ingredients in a small airtight jar and shake vigorously.
  2. Wash and dry lettuce.
  3. Add all ingredients for the salad in a large salad bowl and drizzle with the vinaigrette.
  4. Mix thoroughly and serve with fresh sourdough bread (the longer fermented the better!)
Notes
  1. *soaked overnight in water with a bit of apple cider vinegar, then rinsed well and drained the next day
  2. ** soaked for 12 hours, then cooked until tender; I always have a large batch cooked chickpeas stored in a glass jar in my fridge
  3. ***activated= soaked overnight in salted water, then rinsed, drained and dried in dehydrator or oven
http://plantbasedhappy.com/

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