Another unique and delicious recipe from Alison Ramage at Design to Dine
, incorporating both our roasted chickpeas and camelina oil.
4 shallots thinly sliced
2 tablespoons all-purpose flour
1 cup/250 ml Three Farmers Original camelina oil
Peel the shallots and slice thinly. In a bowl toss to coat with flour and a pinch of salt. Heat the camelina oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and add the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the shallots takes on a nice golden brown color and turns crispy Transfer onions to a bowl lined with paper towel and sprinkle with a little more salt. Set aside.
1 1/4 cups/250g beluga lentils
1 cup Wild rice
Juice of half a lemon
Salt and freshly ground black pepper
1/2 cup Three Farmers Balsamic + Cracked pepper Chickpeas
Rinse the lentils and sift through to ensure there are no little stones. Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, then simmer for 12 to 15 minutes, until the lentils have softened but still have a little bite. *Do not vigorously boil as lentils will turn mushy. Drain and set aside.
Place the wild rice in a small saucepan, cover with plenty of water, bring to a boil, and cook for 20-25 minutes, until the rice has slightly split open. Drain and set aside.
2 tablespoons Camelina oil
1/2 teaspoons ground turmeric
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
2 teaspoons cumin seeds
1 1/2 tablespoons coriander seeds
In a skillet add 2 tbsp Three Farmers Original camelina oil. Add cinnamon, allspice, coriander seeds, cumin & turmeric. Sautee until fragrant. Set Aside.
½ cup Greek style yogurt
2 tbsp fresh minted chopped
¼ tsp salt
zest of 1 lemon
Mix all ingredients, set aside.
1 cup arugula
1 cup pea or sunflower shoots
1 handful sweet basil
Sprinkle of beet micro greens
1 tbsp Three Farmers Basil & Onion camelina oil
2 tbsp lemon juic
Mix all ingredients together and set aside.
In a large bowl mix rice, lentils, spices, lemon juice and salt and pepper to taste. Place a portion of lentil + rice mixture in a shallow bowl or plate.
Add a dollop of minted yogurt on top of the lentil mixture.
Place a handful of mixed salad a top the minted yogurt.
Sprinkle Three Farmers Balsamic + Cracked Pepper chickpeas and crispy shallots around the salad.