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Mixed grain & preserved lemon salad

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

  • Prep: 20 mins
    Cook: 25 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 294
  • Carbohydrates 40
  • Saturated Fat 1
  • Sugar 5
  • Protein 12
  • Fat 8
  • Fibre 6
  • Salt 0.1

Nutrition per serving

  • Calories 294
  • Carbohydrates 40
  • Saturated Fat 1
  • Sugar 5
  • Protein 12
  • Fat 8
  • Fibre 6
  • Salt 0.1

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

Method

  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.

  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.

  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.

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