Salad with ancient grains, legumes, baked vegetables, balsamic vinegar, and pomegranate.

Salad with ancient grains, legumes, baked vegetables, balsamic vinegar, and pomegranate.


This colourful, healthy, and tasty recipe is prepared with seasonal ingredients. If you like to amaze your guests with unusual tastes, then this is the right dish for you. You can serve it as a salad or as a side dish.

Ingredients for 4 people


A mix of pre-cooked cereals and lentils (lentils, spelt or quinoa, or both) 400 gr.

Pomegranate 1/2

Courgettes 2

Green beans 200 gr.

Leek 1/2

Chili pepper 1 piece (optional)

Basil 5 leaves

Balsamic vinegar 2 tbsp

Sultana raisins 1 tbsp

Extra virgin olive oil 3 tbsp





Bring water to a boil and cook the cereal and legume mix for about 10/15 minutes, then drain and set aside (cooking times may vary depending on the instructions on the package).


Wash the green beans, cut of the ends, and cook in boiling water for about 8 minutes. Drain, cut in half and put into a bowl.


Preheat oven to 180 degrees.

Wash the courgettes and cut into slices. Cut the leek into slices. Put courgettes and leeks into a bowl, add the oil and mix well.


Line a baking sheet with parchment paper and pour the vegetables in one layer.


Bake and cook for about 10/15 minutes at 180 degrees.


Shell the pomegranate and place the seeds into a small bowl. Soak the raisins in water.

Prepare the dressing. In a small bowl mix salt, balsamic vinegar, basil, oil, and pomegranate seeds (keep some seeds aside to use as decoration).


In a large bowl, mix the courgettes and leeks, the green beans, and the mix of cereals and legumes.

Drain the raisins, squeeze well and add to the cooked vegetables, then add the balsamic vinegar dressing you have previously prepared. Toss well.

Season with salt and pepper, decorate with the chopped basil and pomegranate seeds.




You can use other ready-to-use cereals and legumes depending on your taste and what is available.

This recipe is excellent when served warm, but you can also serve it cold as a salad. You can store it in the fridge for up to three days. As an alternative, you can use other vegetables such as fennel, green peas, or spinach.

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