Ingredients
500ml red wine vinegar
4 oranges
30ml dashi concentrate
Pinch of sugar
100g farro
100g barley
1 pomegranate
2 bunches of mint
1 bunch of parsley
20ml extra virgin oil
50g pistachio, hulled and roasted
40g Medjool dates
500ml red wine vinegar
4 oranges
30ml dashi concentrate
Recipes by: Pilot.
Photography by: Lean Timms
Method
1. For the dressing: Cut the oranges in half and place in a hot pan until caramelised. Once cooled, juice and set aside. Combine 100ml of red wine vinegar, dashi concentrate and orange juice, balancing the acidity with a small amount of sugar.
2. For the pickled dates: Remove the seeds from the dates. Cut into 1cm strips and place in the remaining red wine vinegar. After 30 minutes, strain and dry well.
3. For the salad: Cook barley and farro in salted water. Once cooked, rinse with cold water and drain.
4. Deseed pomegranate and set aside.
5. Pre-heat oven to 160ºC. Roast pistachios in oven until golden brown in colour. Once cooled, roughly chop.
6. Finely slice parsley and mint.
7. Mix farro and barley, pistachio, pomegranate, dates and herbs in a bowl. Dress with dressing and olive oil, and season with salt to taste before serving.
Wine Match
Rosé