This started out as a George Colambaris recipe (thanks, George!) but has morphed over time into this freezer-friendly version.
The key is getting all the grains and pulses cooked just right so that they're tender but not over-cooked. We then mix them with diced preserved lemon, currants and a citrussy dressing and serve with toasted seeds and nuts in a separate tub.
| SMALL | |
| ENERGY | 3413.9kj |
| PROTEIN | 24.6g |
| FAT TOTAL | 35.1g |
| - SATURATED | 4.7g |
| CARBS | 90g |
| - SUGARS | 20.8g |
| SODIUM | 1450.9mg |
To finish the salad, add finely sliced spring onions, plucked herbs (coriander, parsley or mint) and a handful of baby leaves like spinach or rocket. Taste for seasoning and acidity - you may wish to add a sprinkle of salt and/or a squeeze of lemon. Toss with the seeds and nuts and serve, sprinkled with pomegranate seeds if you'd like.
This would make a great accompaniment to barbecued lamb or vegetables like eggplant, zucchini and mushrooms or a fine dinner on its own, maybe topped with fingers of grilled haloumi.
Frozen product. Once defrosted, consume within 48 hours.
Allow the salad to defrost and come to room temperature. To finish the salad, add finely sliced spring onions, plucked herbs (coriander, parsley or mint) and a handful of baby leaves like spinach or rocket. Taste for seasoning and acidity - you may wish to add a sprinkle of salt and/or a squeeze of lemon. Toss with the seeds and nuts and serve, sprinkled with pomegranate seeds if you'd like.
For a warm side dish, peel back the plastic film, remove sachet of nuts and seeds, replace film loosely and microwave for 2 minutes, stir and heat for another 2 minutes before serving,
