- 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
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
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 25g pumpkin seeds, toasted
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.
Meanwhile, in a large bowl, whisk together the lemon juice and molasses, then slowly add the oil. Add the mixed spice and season well.
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.