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Mixed grain & preserved lemon salad

Mixed grain & preserved lemon salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Healthy
  • Vegetarian
Nutrition:
NutrientUnit
kcal294
fat8g
saturates1g
carbs40g
sugars5g
fibre6g
protein12g
salt0.1g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2015

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