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Serves 2 Starters and mains
Put the barley, quinoa or freekeh in a medium saucepan with 320ml of water, place over a high heat and bring to the boil. Reduce the heat to medium and simmer for 20-25 minutes (10-15 for quinoa) or until tender and the liquid is absorbed. Remove from the heat and set aside to cool. Squeeze the kimchi to remove the excess liquid, reserving the liquid in a small bowl.
To make a dressing, place the vinegar, olive oil and 2tbsp of the reserved kimchi liquid in a small bowl, season to taste and stir to combine.
Place the kimchi, mangetout, sugar snap peas, edamame, courgette and cooked grain into a large mixing bowl. Add the coriander and dressing and gently toss everything together. Divide the salad between 2 serving plates and top with the mixed nuts to serve.
Makes around 300g
Preheat the oven to 160C/325F/ Gas 3 and line a baking sheet with baking paper. Place the nuts and coconut chips into a mixing bowl. Add the chilli flakes, smoked paprika, lime juice, coconut sugar, chia seeds and salt. Toss to combine.
Spread the flavoured nuts out on the prepared baking sheet and roast in the oven for 20 minutes, or until golden. Add the lime zest and toss to combine. Allow to cool completely before serving.
The nut mix can be kept in an
airtight container for up to 1 week.
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