Today I made this lovely salad with the oldest grain known to man, approximately 8000 years old. The grain is very nutty like Freekeh and is cultivated in Turkey, Kastamonu, not far from the Black Sea. I mixed it with red rice to give added texture. Its also known as Einkorn wheat, it isn't gluten free! I had to put a new salad on the counter and this is what I came up with!
4 cups cooked Siyez
2 cups cooked red or black rice
4 small preserved lemons chopped
1/2 large cucumber chopped into small dice
1 small punnet of sweet cherry tomato's halved
1 pomegranate seeds only or the ready prepared small pack from the supermarket
1 cup chopped coriander
1/2 cup chopped mint
4 spring onions chopped
Very simply add all the ingredients to a bowl and mix well.
100ml my red wine dressing which I will add below
1 tsp harissa paste (Belazu is the best)
2 tbsp fresh lime juice
2 tsp pomegranate molasses
Red Wine Dressing
300ml olive oil or pomace oil
100ml red wine vinegar (change the vinegar to another if you wish)
1tsp sea salt
1 tsp coarse ground black pepper
1tsp sugar or honey
I would make double of this dressing and keep in one of those pretty kilner bottles....this is what I do at home. It's always handy to have this dressing at hand. If you want to add extra flavour I quite often add 2 tsp of Dijon or wholegrain mustard.
Add all the rest of the ingredients to the red wine dressing into a screw top jar and shake well to mix.
You can prepare the salad ingredients and the dressing well in advance chopping does take a while if you're doing by hand. Just add the dressing before serving. This salad seems to be able to take quite a lot of dressing without going soggy but you may not need to add all of it. I shall let you be the judge of how wet you want your salad to be. I always encourage you to taste and adjust the seasoning as necessary.
This salad is vegetarian and vegan but not gluten free!