Mixed grain & preserved lemon salad recipe | Good Food

Mixed grain & preserved lemon salad

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

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.