We have readapted a traditional Moroccan salad recipe using our fresh sprouted lentils and salad greens.
Although a summer favourite, with little pops of fireworks coming from the pomegranate and nutty Moroccan spices from the salad seeds, this recipe can be enjoyed any season served along side hot rice and your choice of meat for a yummy meal enjoyed with family and friends.
Serves 6-8
Cook time: > 30 minutes
Ingredients
- 1 bunch coriander, chopped
- ½ bunch parsley, chopped
- ½ shallots, finely diced
- ½ cup buckwheat
- ½ cup quinoa
- ½ cup lentils (sprouted) (70g)
- ½ cup Moroccan Salad Seed (70g)
- 2 tablespoon baby capers
- ½ cup currants
- Juice of 1 lemon
- 3 tablespoon extra virgin oil
- 1 pomegranate, deseeded, to serve
Method:
- Blanch the lentils separately in some boiling water. Drain & set aside.
- Add ½ cup buckwheat to with 1 ½ cup of water, bring to a simmer on low for 15-20 minutes until al dente or the liquid is absorbed. Drain off any excess liquid & set aside.
- Add ½ cup quinoa to 1½ cup of water, bring to a simmer then cover on low for 15-20 minutes until al dente or the liquid is absorbed. Drain off any excess liquid & set aside.
- In a medium bowl, place the coriander, parsley, red onion, buckwheat, lentils, salad seeds, capers, currants, lemon juice and olive oil. Mix well and season to taste.
- Place into serving dish and top with cumin yoghurt and pomegranate seeds.
Optional: Dress the grain salad with yogurt, pomegranate, ground cumin and honey as a topping. Mix them all until combine to have a flavour infuse yogurt. Plate up!