Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
27
High
Nutrition per serving
Calories585.8 kcal (29%)
Total Fat34.2 g (49%)
Carbs57.8 g (22%)
Sugars3.5 g (4%)
Protein17 g (34%)
Sodium321.5 mg (16%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 cuptri-colour quinoa
½ cuppearl barley
½ cuppodded broad beans
½ cupbuckwheat toasted
½ cupseed mix
toasted
400gwatermelon
skin removed, cut into thin wedges
1 bunchmint leaves
picked and chopped
1 bunchflat-leaf parsley
leaves picked and chopped
150gfeta
sliced
200gmixed leaves
½ Tbscoriander seeds
toasted
0.25star anise
toasted
½ cupextra virgin olive oil
0.5 bunchbasil
leaves picked, small leaves reserved to serve
1lemon
finely grated zest and juice of
Instructions
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.
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