Multi-grain salad

   Feeding vegetarians always poses the problem 'what should I cook?' as I am always looking for something to surprise and satisfy the recipient. This time I also wanted a recipe that looked a little 'Christmassy' and 'summery' for them. And this recipe was a winner. I just love the way it looks and tastes. Pomegranates are available for a such a short period over summer, it is a perfect way to use them. I just love the colour they introduce to dishes.
   The dish serves about 4 - 6 but I found you can add extra to bulk it up and serve more. It comes with a carrot and harissa puree but I did not make it for our Christmas table.
   I made it again to take to a post wedding lunch, held on a really lovely sunny day (the pohutukawa was out and the gods were smiling). The great thing is the salad ingredients can be organised the day before and just assembled when needed.

The Pohutukawa is stunning this summer

Multi-grain Salad - Albion Canteen, Napier - as in Cuisine Issue #166 (p.50)
For the Salad (slightly adapted by me)
3 cups of cooked mixed grains (barley, farro, freekeh or quinoa or brown rice)
1 cup mixed toasted nuts and seeds (almonds, pumpkin and sunflower seeds)
1/3 cup chia seeds
4 tbsp preserved lemon finely chopped
4 tbsp cranberries (or chopped dates, apricots or currants - a mixture of all is lovely)
1 cup coarsely chopped Italian parsley ( only used a small amount as my parsley had gone to seed)
2 cups broccoli florets, blanched and refreshed in cold water - well drained
Gently mix altogether - add the following dressing until salad is well covered (I found I didn't need it all)
For a garnish I also added the seeds of 1/2 pomegranate - looks really nice with the green of the broccoli
Dressing
2 tbsp pomegranate molasses
1/2 cup red wine vinegar
zest and juice of one orange
200ml mild olive oil
Mix in a sealed jar