Serves 4-6, as a salad
1 cup Quisardegna fregola
1 cup Girolomoni organic couscous
½ cup Puy or Girolomoni organic lentils
Baby coriander microgreens
2 Tbsp chervil, chopped
2 Tbsp roasted Marcona almonds, coarsely chopped
pinch of Spice Trader sumac
1 Julie Le Clerc preserved lemon, finely diced
Colonna lemon-infused extra virgin olive oil
¼ cup flat leaf parsley, finely chopped
Iblea sea salt and freshly ground black pepper
Lightly dry-roast the fregola in a frying pan over a medium-high heat for 1-2 minutes.
Transfer to a bowl, then repeat this process with the lentils and then the couscous – reserving each grain separately.
Cook each grain in a separate saucepan, according to the packet instructions. When cooked, drain well then combine in a large bowl.
Add the remaining ingredients and toss well. Season to taste and serve.