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  1. Home
  2. side salad recipe

Mixed Grain & Preserved Lemon Salad

So simple and fresh! - by Barbara Northwood
  • 08 Apr 2019
Mixed Grain & Preserved Lemon Salad
Prep: 20 Minutes - Cook: 25 Minutes - Easy - Serves 6
Proudly supported by

A small amount of preserved lemon goes a long way, so taste it before you’re tempted to add any more. The jar will keep in the fridge for months!

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

  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.

PER SERVING 

294 kcals • fat 8g • saturates 1g • carbs 40g • sugars 5g • fibre 6g • protein 12g • salt 0.1g

  • side salad recipe
  • lemons
  • healthy snacks
  • healthy lunch ideas
  • Salads
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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