Grain Salad with Feta, Charmoula, and Preserved Lemon Dressing

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Ingredients

1 cup soft wheat berries

1 cup jasmine rice

1/2 cup quinoa rinsed

8 oz asparagus, blanched & salted

8 baby turnips, scrubbed and cut into small wedges (do not peel) 

1/2 cup crumbled Macedonian feta

Preserved Lemon Dressing 

1/4 cup extra virgin olive oil

2 tablespoons charmoula (see recipe below)

1 tbsp chopped preserved lemon

1 tablespoon Dijon

Juice of 1 lemon

1/4 teaspoon honey

1/2 teaspoon freshly ground pepper

Charmoula 

1 cup fresh flat leaf parsley, packed

1 cup fresh cilantro leaves and stems, packed

2 scallions, trimmed, chopped

1 clove garlic, peeled

1/4 teaspoon ground cumin

1/8 teaspoon ground cinnamon

3/4 teaspoon kosher salt

1/4 teaspoon Aleppo pepper

zest of 1 lemon, finely grated 

3/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

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Ingredients

For charmoula, add all ingredients to jar, shake well.

For dressing, add all ingredients to jar, shake well.

For salad, bring large pot well-salted water to boil. Add wheat berries and 30 minutes. Stir in rice cook 5 minutes, stir in quinoa. Cook together 5 minutes. Drain and cool.

To serve, place cooked grains and vegetables in bowl, toss with preserved lemon dressing and charmoula.