Courgette fritters with dill & cucumber sauce
Grated courgette and goat's cheese are pressed into patties and baked in this sensational vegetarian starter
Mixed grain & preserved lemon salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 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 lemonschopped into very small pieces
- small pack flat-leaf parsleychopped
- small pack dillchopped
- ½ small pack mintchopped
- 1 fennel bulbvery thinly sliced
- 25g pumpkin seedstoasted
Nutrition: per serving
- kcal294
- fat8g
- saturates1g
- carbs40g
- sugars5g
- fibre6g
- protein12g
- salt0.1g
Method
step 1
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.
step 2
Meanwhile, in a large bowl, whisk together the lemon juice and molasses, then slowly add the oil. Add the mixed spice and season well.
step 3
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.
