Preserved Lemon Pomegranate Winter Salad Recipe 45 Food

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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

Categories     Side dish

Time 45m

Number Of Ingredients 12

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

PRESERVED LEMON & TOMATO SALAD WITH FETA



Preserved lemon & tomato salad with feta image

Light and crunchy, tart and fruity, this simple Moroccan salad is great served with fresh, crusty bread, or as part of a vegetarian spread

Provided by Good Food team

Categories     Vegetable

Time 15m

Number Of Ingredients 8

4 large fresh tomatoes , deseeded and cut into thick strips
1 large red onion , thinly sliced
1 preserved lemon , pulp removed and rind cut into thin strips (see tip)
200g pack feta cheese
2 tbsp olive oil
juice ½ lemon
small bunch each flat-leaf parsley and mint, finely shredded
crusty bread , to serve

Steps:

  • Put the tomatoes, onion and lemon in a shallow bowl or platter. Crumble the feta over, drizzle with oil and lemon juice, and scatter over the herbs.
  • Toss gently just before serving along with chunks of warm, crusty bread.

Nutrition Facts : Calories 215 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.49 milligram of sodium

CHOPPED HERB & POMEGRANATE SALAD



Chopped herb & pomegranate salad image

A deep green side salad of parsley, dill and mint scattered with sweet fruit and crunchy cucumber

Provided by Cassie Best

Categories     Side dish

Time 15m

Number Of Ingredients 10

juice and zest 1 lemon
1 tbsp pomegranate molasses
1 tbsp olive oil
1 tsp sugar
2 Mediterranean cucumber (or 1 regular), deseeded and finely chopped
2 large tomatoes , deseeded and finely chopped
110g tub pomegranate seeds (or seeds from 1 pomegranate)
small bunch parsley , chopped
small bunch dill , chopped
small bunch mint , all chopped

Steps:

  • In a large bowl, whisk together the lemon zest and juice, pomegranate molasses, olive oil, sugar and some seasoning.
  • Add cucumbers, tomatoes, deseeded and finely chopped, pomegranate seeds and parsley, dill and mint. Toss everything together and serve.

Nutrition Facts : Calories 87 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein

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