It’s OK going through a stage when you get to eat yummy food like this. I spotted this recipe in this month’s Cuisine Magazine (Issue 166 September 2014). It fitted the bill nicely – whole grains, nuts, seeds, and green vegetable – how good is that? …and it tasted great. Even Maus, who is not a big eater, went back for seconds.
The recipe says the quantities feed 4 – 6. I halved the amount of grains in the recipe and we still had three meals (ie, six servings) from it. I presume Cuisine Magazine was talking 4 – 6 All Black rugby players.
Another explanation of the photo is called for. I am having a bad run with photos, lately. It was Maus’ idea to put the broccoli around the outside. It is supposed to be mixed in. I think the photo looks like a fancy dress hat.
The salad is very easy to put together, although the grains (depending on what you choose) will take a while to cook. The recipe calls for three cups of mixed grains. They used freekeh, red and black quinoa and barley. It is your choice. I used freekeh and quinoa. They also suggest you can buy a ready-made mix. I must say I like the freekeh. I have never had it before in a salad. I will be using it more often. Freekah is readily available in Australia in health food shops and gourmet delis. I got it in Bridgetown at our local supermarket.
I love the fact that I made all the ingredients for the dressing and the preserved lemons in the salad. The broccoli and parsley came from the vegie garden. Dinner did not cost much at all.
- 2 tbs* pomegranate molasses
- ½ cup red wine vinegar
- zest and juice of 1 orange
- 200mls olive oil
Put the pomegranate molasses, vinegar, orange juice and oil in a jar and shake. This makes much more dressing than you will need for the salad but it tastes great so you are sure to use it up.
- 1½ cups mixed cooked grains ( the recipe called for 3 cups but I thought that was way too much). Cook the grains according to the packet instructions.
- 1 cup mixed toasted nuts and seeds (I used slivered almonds, pistachios, pepitas and sunflower seeds).
- ¼ cup chia seeds (the recipe called for ⅓ cup but, again, I thought that was a bit much)
- 4 tbs* finely diced preserved lemon rind
- 4 tbs* cranberries (or currants, dried apricots or chopped dates)
- 1 cup chopped parsley
- 2 cups broccoli florets, blanched and refreshed in cold water
- Mix together the cooked grains, nuts and seeds, preserved lemon, cranberries, parsley and broccoli in a large bowl.
- Season with salt and pepper, to taste.
- Toss with the dressing.
* These are 15 mil tablespoons.