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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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