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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 18. Ingredients Method 1. Combine the quinoa, freekeh, barley and water in an unperforated steam container and place into the steam oven. Steam at 100˚C for 20 minutes, or until the grains are tender and the water has mostly been absorbed. 2. Meanwhile, place the verjuice and currants in a small saucepan. Heat on medium-high heat, induction setting 7, until the verjuice begins to boil. Remove from the heat and set aside. 3. Place the almonds, pistachios and pine nuts on a baking tray. Place into the oven on shelf level 2 and roast on Fan Plus at 160°C for 8 minutes, or until golden. Transfer to a chopping board and roughly chop. 4. Place the chopped nuts in a large salad bowl with the currant mixture, herbs and lemon zest. 5. Drain off any excess liquid from the grains and allow to cool for a few minutes before adding to the bowl with the nuts and herbs. 6. Stir to combine, add the olive oil and season to taste. 7. Transfer to a serving dish or platter, top with some Greek yoghurt and the pomegranate seeds. Hints and tips • There are a wide assortment of grains listed under Automatic Programmes, which means the temperature and cooking duration are preset, making cooking incredibly easy. • Grains need to be cooked in liquid as they absorb the liquid during the cooking process. The proportion of grain to liquid will vary depending on the type of grain used. Mixed grain salad 100 g (½ cup) white quinoa 80 g (½ cup) cracked freekeh 100 g (½ cup) pearl barley 500 ml (2 cups) water 125 ml (½ cup) verjuice 75 g (½ cup) currants 80 g (½ cup) almonds 50 g ( 1 / 3 cup) pistachios 50 g ( 1 / 3 cup) pine nuts ½ bunch parsley, finely chopped ½ bunch mint, finely chopped ½ bunch coriander, finely chopped 1 lemon, zested 2 tbsp extra virgin olive oil Salt flakes and pepper, to taste To serve 100 g homemade or store-bought Greek yoghurt 1 pomegranate, seeds removed Appliance / Function Steam, Fan Plus and Induction Miele accessories Steam containers Serves 6 Preparation time 15 minutes Cooking time 28 minutes Mixed grain salad Scan the QR codes below to discover more vegetarian dishes using steam Pickled carrot salad with shichimi togarashi Matt Stone’s Roasted potatoes, confit garlic, rosemary Maggie Beer’s roasted beets with horseradish labneh