Name: Mixed Grain Salad with Roasted Peppers and Harissa Dressing
Yield: Serves 4
Ingredients: 10 baby plum tomatoes or cherry tomatoes, halved; 2½ tbsp extra virgin olive oil; 2 tbsp vegetable oil; 4 tsp harissa paste; 60 g feta, crumbled; 1 tsp pomegranate molasses; 8 green olives, pitted and halved; 2 garlic cloves, finely chopped; salt and black pepper to season; juice of ¼ lemon (2–3 tsp); a small handful of flat-leaf parsley, finely chopped; 2 red peppers, deseeded and cut into strips; 75 g quinoa (raw weight); 75 g bulgur wheat (raw weight)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

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 supermarkets and all of them can be bought online. I’ve been experimenting a bit with them, and there is no doubt that mixed grains make a great alternative to plain rice, are good in a risotto and make an interesting salad. This recipe requires cooked grains; here we have used bulgur wheat and quinoa,