Whole Grain Broccoli and Pinenut Salad

by Tarla Dalal

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A medley of whole grains teams up with exotic ingredients like pine nuts, blueberry, greens and veggies to give you a bowl full of excitement!

Berries and nuts complement each other fabulously to give a whole new exciting twist to the whole grains. This is boosted further by a totally mind-blowing dressing of herbs, spices, honey and lemon. Onions add an interesting crunch to the dressing while garlic gives a shade of pungency.

Serve the Whole Grain Broccoli and Pinenut Salad immediately after tossing in order to enjoy a fresh blast of flavours and a vibrant mix of textures.

Try other salads like the Quinoa Feta and Mixed Veg Salad or Barley Feta and Spinach Salad .

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Whole Grain Broccoli and Pinenut Salad recipe - How to make Whole Grain Broccoli and Pinenut Salad

Tags

Soaking time: 8 hours Preparation Time: 20 mins Cooking Time: 25 mins Total Time: 5258 hours 45 minutes 4Makes 4 servings
Show me for servings

Ingredients

1/4 cup whole wheat (gehun)
1/4 cup barley (jau)
1/4 cup jowar (white millet)
1/2 cup blanched broccoli florets
2 tbsp pinenuts (chilgoza)
1/4 cup frozen blueberries
3/4 cup arugula leaves , torn into pieces

To Be Mixed Into A Dressing
3 tbsp olive oil
1 1/2 tbsp honey
2 tsp lemon juice
2 tbsp finely chopped onions
1 tbsp finely chopped garlic (lehsun)
1 tsp dried red chilli flakes
1 1/2 tsp dried mixed herbs
salt and freshly ground black pepper (kalimirch) to taste

Method

Soak the whole wheat, barley and jowar in enough water in a deep bowl for 8 hours. Drain well.
Combine the soaked whole wheat, barley and jowar and enough water in a pressure cooker and pressure cook for 5 whistles.
Allow the steam to escape before opening the lid. Keep aside to cool slightly.
Combine the cooked whole wheat, barley , jowar, broccoli, pinenuts, frozen blueberries and arugula leaves in a deep bowl and mix gently.
Add the dressing and toss well.
Serve immediately.