Legume & grain salads are perfect for Ramadan meals.
Cook up a huge pot of beans, grains and use it in a variety of soups and salads, combined with simple dressings and vegetables.
Take one is this salad, take two is a soup using much the same ingredients. I particularly like this salad for the complex citrus flavours running through it – kumquats, nicely chopped up; some preserved meyer lemon zest, rinsed and mushed up with ease and some fresh lemon juice.
The dressing combines olive oil, plain date caramel and a few other ingredients to create a ‘sauce’ that coats the grains nicely.
I like to add the grains of mograbieh, with some of the cooking water so this warm, vibrant salad is ‘sauced’ of its own…