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.

Dressing:

• 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.

Salad:

• 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

1. Mix together the cooked grains, nuts and seeds, preserved lemon, cranberries, parsley and broccoli in a large bowl.
2. Season with salt and pepper, to taste.
3. Toss with the dressing.

* These are 15 mil tablespoons.