1 cup Mount Zero Biodynamic Cracked Farro, cooked
1 cup Mount Zero Cracked Freekeh, cooked
1 cup Mount Zero Biodynamic Pearl Barley, cooked
½ bunch parsley, whole
1 pomegranate (cut in half and seeds removed)
1 cup barberries
1 tbsp sumac
2 bulbs of fennel, cored halved and sliced thinly
Dressing
40ml Mount Zero Verjus
1 tbsp Dijon mustard
80 ml grapeseed oil
40ml Mount Zero Organic extra virgin olive oil
Labne
800g Greek or regular yoghurt
1 teaspoon salt
1 lemon zest & juice
Pickled Fennel
2 bulbs fennel finely sliced
500ml white wine vinegar
500ml water
2 tbsp coriander seeds
5 bay leaves
200g sugar
30g Pink Lake salt
2 tbsp peppercorns
2 fresh chilli