- 1 cup pearl barley
- 1 cup red lentils
- 1/2 cup tri quinoa
- 7 cups chopped curly leaf kale (tightly packed)
- 1 cup pumpkin (pepita) seeds
- 1 small red onion, finely diced
- 2 avocados, chopped into small slices
- 2 cup chopped parsley
- Juice and zest of 1 large orange
- 1/4 cup olive oil
- 1/2 tspn white pepper
- Sea salt
Place pearl barley into a medium saucepan with three cups of water and bring to the boil then turn down to a simmer.
After ten minutes add the red lentils and quinoa. Cook another ten minutes and drain off the water and allow to cool.
Preheat the oven to 180C and place the pumpkin seeds on a tray and toast until starting to turn a darker colour and starting to crackle. Take them as far as you can without burning them. Remove from the oven and allow to cool.
heat the vegetable oil in deep fry pan to 180C and add the kale a handful at a time and cook for 2 – 3 minutes until going darker. Remove from oil and drain. The oil should be hot enough that the kale will go crisp when cooled. Be careful as the oil will spit when the kale is added. After each batch, make sure the oil is reheated to the right temperature to make sure the kale will go crisp.
In a bowl, add the cooled barley, lentil and quinoa mix, cooled toasted pumpkin seeds, the red onion and chopped parsley and stir gently to mix well.
In a small bowl add the zest and juice of the orange to the honey, white pepper and olive oil and mix well, making sure the honey is dissolved.
Add the orange juice dressing to the pearl mixture and mix through thoroughly. Season to taste with sea salt flakes and mix well.
Gently stir through the chopped avocado and crispy kale just before serving and retain some crispy kale to sprinkle on top to serve.
By: Chrissy Rob