Grain Salad Recipe

Course Salad
Cuisine Morrocan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people


For the salad

  • 300 grams Pearled barley, brown rice, whole buckwheat (grains that take longest to cook)
  • 300 grams Quinoa, lentils, split peas (grains that take the least time to cook)
  • 50 grams diced dried apricots
  • 50 grams diced red onion
  • 50 grams diced red and yellow peppers
  • 1 handful chopped parsley
  • 2 tbsps mixed seeds or nuts
  • 1 handful rocket to serve

For the Moroccan-spiced dressing

  • 2 tbsps pomegranate molasses
  • 6 tbsps extra virgin olive oil
  • 1 tbsp honey
  • 1 tsp powdered cinnamon
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp crushed garlic
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp sea salt


  1. Pour the grains that take the longest to cook into a large pan of salted boiling water for 30 minutes, then add the other grains and cook for a further 20-30 minutes until everything is cooked through. Drain and rinse with cold water and leave to one side.

  2. Prepare the dressing ingredients in a small bowl, and whisk thoroughly until combined.

  3. Place the chopped vegetables, grains and dressing into a medium bowl and toss through the dressing.

  4. Serve on a platter with mixed rocket, watercress, and spinach leaves. Sprinkle some mixed seeds on top and drizzle over a little more pomegranate molasses.