Cooking with ancient grains
Cooking with ancient grains
Discover some of our favourite ancient grains from farro to spelt, millet, bulgar and teff and how to prepare and cook them.
Servings
Prep time
Cook time
Recipe
Ingredients
- 200g bulgar, rinsed
- ½ cup shredded kale leaves
- ½ cup chopped fresh mint leaves
- ½ cup chopped fresh dill leaves
- 2 medium Lebanese cucumbers, diced
- 180g Greek feta, crumbled
- Sea salt & black pepper
- Dressing
- 2 tbsp lime juice
- 3 tbsp extra-virgin olive oil
- 1 tsp honey
Method
- Bring a large saucepan of water to the boil, add bulgar and cook for 10-15 mins or until tender. Drain and set aside to cool. Once cooled, combine with kale, mint, dill, cucumbers and feta and season with sea salt and black pepper.
- Whisk together ingredients for dressing in a small bowl.
- Pour dressing over salad ingredients, toss and serve.
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