Mixed Grain and Preserved Lemon Salad
This herby, tangy side dish of quinoa and spelt makes a delicious addition to a dinner party menu.
Ingredients
200g mixed quinoa, 200g pearled spelt, 1 lemon, 2 tbsp pomegranate molasses, 2 tbsp rapeseed oil, 1 tsp mixed spice, 2 preserved lemons, small pack flat-leaf parsley, small pack dill, small pack mint, 1 fennel bulb, 25g pumpkin seeds
Instructions
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.