MIXED GRAIN & PRESERVED LEMON SALAD

Mixed grain & preserved lemon salad image

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

Provided by Miriam Nice

Time 45m

Number Of Ingredients 12

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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

Steps:

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

Nutrition Facts : Calories 294 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium