Multigrain Salad with Spinach, Chickpeas and Pomegranate
I made this salad for a weekend lunch along with baked salmon. I prepared a large quantity thinking that it would keep well for the following day. It proved to be so moreish that my three hungry men managed to polish off the entire platter. I suppose that is the sign of a successful dish even if one has to get back into the kitchen sooner than expected.
I adore grains of all types and this dish uses three kinds. It is fun to experiment so use what grains you have – more or less depending on your favourites.
For 4 – 6 people
The quantities of grain depend on the appetites of your diners. You should try to use equal quantities of each grain so that no one kind dominates.
200g baby spinach leaves, washed and dried
1 – 2 tins chickpeas, drained and rinsed
75g sunflower seeds, toasted in a dry pan
A couple of handfuls of sultanas
½ pomegranate, seeds removed
2 handfuls mint leaves
2 handfuls basil leaves
2 tablespoons extra virgin olive oil
1 tablespoons lemon juice
1 clove garlic
1 teaspoon Dijon mustard
1 dessertspoon sumac – I love sumac so I use loads, you may like a less lemony taste so add less first
Cook the couscous, quinoa and lentils separately as their cooking times differ. Be careful not to overcook as quinoa loses its lovely texture when overcooked (unless of course you are making quinoa porridge, which is another matter altogether).
When all are cooked place them all in a large mixing bowl and mix together gently.
Toast the sunflower seeds in a dry pan until they have taken on a bit of colour. Take care that they do not burn. Add to the mixing bowl.
Add the rinsed chickpeas, sultanas and pomegranate seeds.
Choose a serving platter and lay out a bed of spinach leaves. Now place the contents of the mixing bowl on top of the leaves and scatter the mint and basil leaves.
Finally mix the ingredients for the salad dressing and add. Toss gently.