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Toasted Grains

Toasted Grains

Recipe by Kate Fay.

Toasted Grains

Serves 4-6 as a salad

1 cup Quisardegna fregola
1 cup couscous
½ cup Puy lentils
Handful coriander microgreens
2 Tbsp chopped chervil
2 Tbsp roasted Marcona almonds, coarsely chopped
pinch of Spice Trader sumac
1 piece Julie Le Clerc preserved lemon, , finely diced
Generous splash Colonna lemon infused extra virgin olive oil  
¼ cup flat leaf parsley, finely chopped
Sea salt and freshly ground black pepper


Lightly dry-roast fregola in a frying pan over medium-high heat (1-2 minutes). Transfer to a bowl, then repeat this process with lentils and couscous. Reserve each grain separately.

Cook each grain in a separate saucepan, according to the packet instructions.

Once cooked combine all the grains and the remaining ingredients in a bowl. Season to taste.

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