A healthy salad with great texture and a tasty dressing.


  • 90 g organic grain brown rice
  • 90 g organic barley
  • 90 g organic rye
  • natural sea salt
  • unrefined sunflower oil
  • 1 handful finely chopped parsley
  • 55 g cooked chickpeas
  • 55 g arame seaweed (cooked but unseasoned)
  • 55 g carrots (cut into julienne strips and lightly steamed)
  • 3 tblsp natural soya sauce
  • 1 tsp fresh ginger juice
  • toasted sesame seeds


  • Wash the grains well and place in a heavy based pot. Cover with water to 10 cm (4 in) above the grain. Add a pinch of salt. Bring to a boil, lower the heat, place a tight lid on top and simmer for one hour. Rince in cold water until the grains have completely cooled. This prevents them from sticking. Allow to drain well.
  • Place the cooled grains in a large mixing bowl. Toss the grains in a little sunflower oil until they shine.
  • Add the parsley, chickpeas and seaweed and mix well. Toss the carrots gently through the grains to prevent them breaking up.
  • Mix the soy sauce and ginger juice together in a small bowl. Add gradually to the salad until the desired flavour has been reached.
  • Place in a serving bowl and garnish with sesame seeds and a little parsley.
  • To make the Ginger Juice:
  • Finely grate a piece of fresh ginger.
  • Gather up the pulp in the palm of your hand and squeeze firmly until all the juice is released.
  • Discard the dry pulp.
  • To Cook the Arame Seaweed:
  • Wash the seaweed well.
  • Place in a pot, cover it level with water and allow to soak for 30 minutes.
  • Cook for 15 minutes over a medium heat and drain.

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