Spicy lentil patties with fiery fruit salsa
50g pearl and black barley
100g red lentils
80ml olive oil
150g brown onion, finely chopped
2 small carrots, coarsely grated
2 cloves of garlic, crushed
1 tbsp tomato paste
2 tsp ground cumin
A pinch of chilli powder
¼ cup finely chopped fresh flat-leaf parsley
70g fresh breadcrumbs
1 egg, beaten lightly
4 pita pocket breads, grilled
30g red vein sorrel
For fruit salsa, mix together, cover and refrigerate
900g pineapple, cored, thinly sliced
220g mango, thinly sliced
100g red and orange grape tomatoes, quartered
1 tbsp lime juice
1 fresh long red chilli, seeds removed and thinly sliced
Salt, to taste
Cook barley in a medium saucepan of boiling water, uncovered, for 30 mins or until tender; drain.
Meanwhile, place lentils and the water in a small saucepan over high heat; bring to the boil.
Reduce heat to low; simmer, covered, for 12 mins or until lentils are tender.
Blend half the lentils in a small food processor until it forms a smooth thick dough.
Transfer to a large bowl with remaining lentils.
Heat 1 tbsp of the oil in a large frying pan over medium heat; cook onion and half the carrot, stirring occasionally, for 5 mins or until softened.
Add garlic, tomato paste, cumin and chilli powder; cook, stirring for a minute or until fragrant.
Add to lentils in a bowl with barley, parsley, breadcrumbs and egg. Mix well.
Cover; refrigerate for an hour.
Shape lentil mixture into 8 oval patties.
Heat half the remaining oil in a large frying pan over medium heat; cook half the patties for 3 mins each side or until browned and heated through.
Transfer to a plate; cover to keep warm.
Repeat with remaining oil and patties.
Serve patties with pita bread, salsa, sorrel and remaining carrot.