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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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  • Colonna Lemon Infused Extra Virgin Olive Oil

    Colonna Lemon Infused Extra Virgin Olive Oil

    From Marina Colonna’s Bosco Pontini Estate in Molise, comes this fruity, free-flowing extra virgin olive oil produced from handpicked olives and organically grown lemons. They are pressed together creating this verdant lemon infused extra virgin olive oil. Its lively citrus tang is fantastic with seafood, vegetables and over salads.

    Also available in a 250ml bottle, 1L bottle and 5L tin.

    Learn More
    107 -

  • Julie Le Clerc Preserved Lemons

    Julie Le Clerc Preserved Lemons

    Use this classic Moroccan ingredient as an instant and convenient way to add intense lemon flavour to traditional and modern dishes.

    Julie Le Clerc preserved lemons are cured for 6 weeks with salt, so all the work is done and the finished product is at your fingertips.

    Add to Moroccan tagines, use in dressings and marinades or add to couscous. Preserved lemons are beautiful in a seafood risotto or pasta salad with courgette and feta.

    They are quite salty, so be cautious when adding additional salt to a recipe.

    Learn More
    107 -

  • Quisardegna Fregola Sarda

    Quisardegna Fregola Sarda

    Fregola (or Fregula as its known in Italy) is a pasta from Sardinia. Similar to Israeli couscous but bigger in size (typically 2-3mm in diameter). Made from water and semolina dough, it is hand-formed and then baked in an oven, giving it a toasty, almost rustic taste. Fregola is an all-purpose pasta, a great side dish for meat and seafood, a tasty addition to soups and salads.

    Learn More
    107 -

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