Mixed grain & preserved lemon salad

• mixed quinoa↗200g g

  (we used Biofair organic tricolore)

• pearled spelt↗200g g
• lemon↗juice 1
• pomegranate molasses↗2 tbsp tbsp
• rapeseed oil↗2 tbsp tbsp
• mixed spice1 tsp tsp
• preserved lemons2

  chopped into very small pieces

• flat-leaf parsley↗small pack

  chopped

• dill↗small pack

  chopped

• mint↗½ small pack

  chopped

• fennel bulb↗1

  very thinly sliced

• pumpkin seeds↗25g g

  toasted

Step-by-step instructions

1. 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. 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. 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.