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  • 1/4 cup split yellow peas
  • 1 red onion, finely chopped
  • 1 clove garlic, chopped
  • 1 tablespooncumin seeds
  • 4 cardamom pods, crushed
  • 2 cloves
  • 1 cinnamon stick
  • ¼ cup barley
  • 1 cup vegetable stock
  • 200g sweet potato, cut into chun
  • 150g cavolo nero (also known as Tuscan kale or black spinach), chopped
  • 1 tablespoon currants, soaked in 1 tbs hot water
  • ¼ cup chopped fresh coriander, plus a few sprigs to serve
  • 15 g pistachios, chopped

Foodie Facts

Pistachios are high in fibre, iron and folate to keep you functioning at your peak.


Rinse split peas, cover with water and set aside to soak.

Heat a non stick pan, spray with oil and add onion, garlic, cumin, cardamom, cloves and cinnamon and cook for a few minutes.

Rinse barley well and add to pot with stock and simmer for 15 minutes. Add drained and well rinsed peas, return to a simmer and cook for 25 minutes.

Add sweet potato, cavalo nero and currants and cook for another 10-15 minutes, or until liquid has evaporated and ingredients have cooked.

Adjust seasonings, add coriander and top with pistachios and coriander sprigs.

Thanks to the weigh it up team for this georgeous recipe.