Name: Mixed grain & preserved lemon salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 200g mixed quinoa (we used Biofair organic tricolore); 200g pearled spelt; juice 1 lemon; 2 tbsp pomegranate molasses; 2 tbsp rapeseed oil; 1 tsp mixed spice; 2 preserved lemons chopped into very small pieces; small pack flat-leaf parsley chopped; small pack dill chopped; ½ small pack mint chopped; 1 fennel bulb very thinly sliced; 25g pumpkin seeds toasted

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Mixed grain & preserved lemon salad

Mixed grain & preserved lemon salad

Miriam Nice

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Serves 6

Easy

Prep: 20 mins

Cook: 25 mins

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This herby, tangy side dish of quinoa and spelt makes a delicious addition to a dinner party menu

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g mixed quinoa

(we used Biofair organic tricolore)
200g pearled spelt
juice 1 lemon
2 tbsp pomegranate molasses
2 tbsp rapeseed oil
1 tsp mixed spice
2 preserved lemons

chopped into very small pieces
small pack flat-leaf parsley

chopped
small pack dill

chopped
½ small pack mint

chopped
1 fennel bulb

very thinly sliced
25g pumpkin seeds

toasted

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Nutrition: per serving

kcal294
fat8g
saturates1g
carbs40g
sugars5g
fibre6g
protein12g
salt0.1g

Method

step 1

Bring a large pan of water to the boil. Rinse and drain the quinoa and spelt, and add to the pan. Boil for 15-18 mins or until just tender, then rinse and drain again under cold water. Leave to drain in a large sieve.
step 2

Meanwhile, in a large bowl, whisk together the lemon juice and molasses, then slowly add the oil. Add the mixed spice and season well.
step 3

Stir the preserved lemons, herbs and fennel into the dressing, then add the grains. Toss to combine, checking the seasoning. Pile the salad onto a large platter, top with the toasted pumpkin seeds and serve.

Recipe from Good Food magazine, June 2015

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