Toasted Grains

By Sabato, Recipe courtesy of Kate Fay 2012

Toasted Grains
For a healthy meal or an accompaniment try combining toasted grains and nuts and dress with olive oil as a tasty salad.

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.

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