Triticale with smoked trout and artichokes in a lemon tahini dressing from Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day (page 107) by Bruce Weinstein and Mark Scarbrough

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Notes about this recipe

  • dinnermints on June 19, 2016

    I altered this salad quite a bit, but a lot of the flavor is in the dressing - which is fantastic. I wanted this salad for lunches, so I made a double recipe (didn't double the smoked trout, though), slightly increased the the tahini, decreased the olive oil, and added more vegetables. I couldn't find triticale, so used purple barley instead. Changes (single recipe quantities): 2 T tahini, 2 T olive oil, 1 cup chopped fennel, 8 oz firm tofu, 2 oz aged cow cheese, 1 oz pepitas, 1 cup chopped red bell pepper, 1/4 cup chopped fresh oregano, 1 cup chopped garlic chives. I packed it all into eight wide-mouth pint jars and will freeze them.

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