Teff Salad

Ingredients
200g Outback Harvest Teff Ivory Grain
400ml boiling water
5 cherry tomatoes, cut in .
1 spring onion, chopped
Kernals from 1 charred corn
1/2 avocado in quarters
1/4 cup coriander, leaves
1 cup corn chips
2 tbs sour cream
1/2 lime, wedges
Pinch cayenne pepper

Dressing
1 lime, juice
1 lemon, juice
2 tbs olive oil
1/2 tsp ground cumin
Pinch salt & pepper

Cooking Method

1. Pre-heat oven to 180 degrees
2. Combine boiling water and Teff grain in a deep oven tray and cover with tin foil
3. Cook in oven for 15 – 20 minutes or until water has been absorbed
4. For the dressing, whisk all ingredients together until combined
5. Once the Teff grain is cooked, remove the tin foil and run a fork through the mix to roughly separate the grains, chill in the fridge until completely cold
6. Remove Teff grain from the fridge and run hands through the mix, rubbing it through your fingers to separate the grains
7. Toss the tomatoes, corn and spring onions through the salad
8. Combine . the dressing & serve in two bowls
9. To finish, top with avocado, corn chips, coriander, sour cream, cayenne pepper, dressing & wedge of lime.

Microwave Instructions

1. Combine boiling water and Teff grain in a microwave safe bowl and place the lid on. Microwave for 10 minutes until all water has been absorbed, stirring half way.
2. Run a fork through the mix to roughly separate the grains and chill in the fridge until completely cold.