Warm, toasted grains, fresh herbs, roasted almonds and a splash of lemon-infused EVO – this recipe by Kate Fay is perfect for a light summer lunch.

Serves 4-6, as a salad

1 cup Quisardegna fregola
1 cup couscous
½ cup Puy lentils
Handful 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
Salt and freshly ground black pepper

Lightly dry-roast the fregola in a frying pan over medium-high heat for 1-2 minutes. Transfer to a bowl, then repeat this process with the lentils then the couscous.

Reserve 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.

Recipe courtesy of Kate Fay

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