Mixed Grain Salad with Roasted Peppers and Harissa Dressing from The Vegetarian Kitchen by Prue Leit
The less obvious ancient wheats like bulgur, spelt, kamut and buckwheat, and grains like barley, millet, quinoa and amaranth have become foodies’ favourites. Most of them are now available in...
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
Ingredients
- 1 tsp pomegranate molasses
- 8 green olives, pitted and halved
- 60 g feta, crumbled
- a small handful of flat-leaf parsley, finely chopped
- juice of ¼ lemon (2–3 tsp)
- salt and black pepper to season
- 75 g quinoa (raw weight)
- 2 red peppers, deseeded and cut into strips
- 10 baby plum tomatoes or cherry tomatoes, halved
- 2 garlic cloves, finely chopped
- 2 tbsp vegetable oil
- 2½ tbsp extra virgin olive oil
- 4 tsp harissa paste
- 75 g bulgur wheat (raw weight)
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