Mixed grain & preserved lemon salad

Mixed grain & preserved lemon salad

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(1 ratings)

Prep: 20 mins Cook: 25 mins


Serves 6
This herby, tangy side dish of quinoa and spelt makes a delicious addition to a dinner party menu

Nutrition and extra info

  • Healthy
  • Vegetarian


  • kcal294
  • fat8g
  • saturates1g
  • carbs40g
  • sugars5g
  • fibre6g
  • protein12g
  • salt0.1g
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  • 200g mixed quinoa (we used Biofair organic tricolore)



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 200g pearled spelt
  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tbsp pomegranate molasses
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 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



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 fennel bulb, very thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 25g pumpkin seeds, toasted


  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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Comments, questions and tips

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Minoo's picture
20th Jun, 2016
This recipe makes tonnes! We had it with fish and green veg. It's a pretty expensive recipe with all the quinoa and pearled spelt, but I reckon you could at least swap the pearled spelt for cheaper pearl barley and barely notice the difference. Was unsure about the mixed spice when I read the recipe but actually adds a nice warmth to counter the lemon and fennel.
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