Pulse Salad with Vierge Dressing

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Step 1

Method:

Step 2

1. For the dressing, place seeds, star anise, oil, basil and zest in a blender. Blitz 1 minute or until green. Add lemon juice, season. Stir to combine. Stand for 1 hour to infuse flavours if time allows. Strain through a fine sieve.

Step 3

2. Cook quinoa and pearl barley, separately, to packet instructions. Drain and cool. Blanch broad beans in salted boiling water for 1-2 minutes. Drain and plunge into chilled water. Remove skin.

Step 4

3. Place peeled broad beans into a large bowl. Add quinoa, pearl barley, buckwheat, seeds, melon, herbs, feta, leaves and about half the dressing, or more to taste. (Keep the remaining dressing for future use.)

Step 5

4. Toss to combine. Place onto a platter and scatter over small basil leaves to serve.