Grain Salad with Asparagus, Baby Turnips, Feta, and Preserved Lemon Dressing

SERVES 4 FOR DINNER, PLUS LUNCHES

PRESERVED LEMON DRESSING

  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 tablespoons charmoula (from Chicken Cutlets)
  • 1 tablespoon chopped preserved lemon
  • 1 tablespoon Dijon mustard
  • Juice of 1 lemon
  • Pinch of sugar
  • Lots of freshly ground black pepper

SALAD

  • Salt
  • 1 cup (180g) soft (or hard) wheat berries
  • 1 cup (185g) jasmine rice
  • 1/2 cup (85g) quinoa, rinsed
  • 8 ounces (225g) sautéed thinly sliced asparagus
  • 8 baby turnips, scrubbed and cut into small wedges
  • Leftover chicken or steak, cut into small pieces (you’ll want a cup or two)
  • 1/2 cup (75g) crumbled feta

1 To make the dressing, combine all of the ingredients plus lots of freshly ground pepper in a mason jar. Cover the jar and shake it like a madman! Taste and adjust the seasoning. Store in the fridge until later in the week.

2 Bring a large pot of salted water to a boil. Add the wheat berries and cook at a gentle boil for 30 minutes. Stir in the rice, then 5 minutes later, stir in the quinoa. Cook the grains until they’re tender but not soft, about 5 minutes more. Drain and let cool. Store in the fridge for later in the week.

3 The day of: Get out a big bowl and mix together the cooked grains, asparagus, turnips, and chicken or steak. Give the dressing a good shake to re-emulsify it, then pour half of it over the grains. Fold together. Taste the salad, and add more dressing as you see fit. Top with feta.

Vegetarian, SaladsYve FontileaComment