Ingredients
200g/7oz mixed quinoa (we used Biofair organic tricolore)
200g/7oz 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
small pack dill, chopped
1 fennel bulb, very thinly sliced
25g/1oz pumpkin seeds, toasted
Method
-
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.
PER SERVING
294 kcals • fat 8g • saturates 1g • carbs 40g • sugars 5g • fibre 6g • protein 12g • salt 0.1g
