Mixed Grain Preserved Lemon Salad Recipes

MIXED GRAIN & PRESERVED LEMON SALAD

Mixed grain & preserved lemon salad image

This herby, tangy side dish of quinoa and spelt makes a delicious addition to a dinner party menu

Provided by Miriam Nice

Time 45m

Number Of Ingredients 12

Ingredients

200g mixed quinoa (we used Biofair organic tricolore)
200g 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
½ small pack mint , chopped
1 fennel bulb , very thinly sliced
25g pumpkin seeds , toasted

Steps:

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.

Nutrition Facts : Calories 294 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium

GRAIN SALAD WITH OLIVES AND WHOLE-LEMON VINAIGRETTE

Grain Salad with Olives and Whole-Lemon Vinaigrette image

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

Provided by Alison Roman

Categories Bon Appétit Salad Side Grains Olive Lemon Shallot Mint Parsley Fall

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 cups unhulled farro or spelt
Kosher salt
2 cups green olives
1 lemon, halved, seeds removed, finely chopped (peel and flesh), plus more juice if desired
2 medium shallots, finely chopped
Freshly ground black pepper
1/2 cup olive oil
2 cups coarsely chopped mint and/or cilantro
2 cups coarsely chopped parsley

Steps:

Cook farro in a large wide pot over medium heat, stirring often, until golden brown and toasted (it should start to smell like popcorn), about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a generous amount of salt (a healthy handful should do it). Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming surface occasionally of any foam that may rise to the top, until grains are tender but still have some bite, 25-35 minutes. Drain and transfer farro to a large bowl.
Meanwhile, using the side of a chef's knife, coarsely crush olives to break them up into large craggy pieces; discard pits. Place in a large bowl and add chopped lemon and shallots. Toss to combine; season with salt and pepper. Let mixture sit 5 minutes to allow shallots to slightly pickle and flavors to meld.
Heat oil in a small saucepan over medium. Add olive mixture and cook, swirling occasionally, until ingredients are warmed through and shallots are slightly softened, about 4 minutes. Scrape vinaigrette into bowl with farro and toss to combine. Taste grain salad and season with salt, pepper, and a little lemon juice if you want.
Just before you're ready to eat, fold herbs into salad.
Do Ahead
Grains can be cooked 1 day ahead; let cool, then cover and chill. Salad (without herbs) can be made 6 hours ahead; cover and chill.

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