π About This Recipe
Drawing inspiration from the ancient grains of the Ethiopian Highlands, this vibrant salad transforms teff from a porridge staple into a sophisticated, fluffy base. Rich, caramel-like Medjool dates provide a sweet counterpoint to the earthy grain, while toasted pistachios and fresh mint add layers of crunch and herbal brightness. It is a nutrient-dense masterpiece that balances North African aromatics with a modern, refreshing texture.
π₯ Ingredients
The Grain Base
- 1 cup Ivory or Brown Teff grain (rinsed thoroughly in a fine-mesh sieve)
- 2 cups Water or vegetable stock
- 1/2 teaspoon Sea salt
- 1 teaspoon Extra virgin olive oil (to toast the grain)
Salad Components
- 8-10 pieces Medjool dates (pitted and sliced into thin rounds)
- 1 cup English cucumber (small diced)
- 1/2 cup Pistachios (shelled and toasted)
- 1/2 cup Fresh mint leaves (torn or roughly chopped)
- 1/2 cup Flat-leaf parsley (finely chopped)
- 1/3 cup Pomegranate seeds (for a burst of acidity)
- 3 pieces Green onions (thinly sliced on a bias)
Preserved Lemon Vinaigrette
- 1/4 cup Extra virgin olive oil (high quality)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Preserved lemon peel (minced very finely; discard the pulp)
- 1 teaspoon Honey or Agave
- 1/2 teaspoon Ground cumin
- 1/4 teaspoon Black pepper (freshly cracked)
π¨βπ³ Instructions
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1
Place a medium saucepan over medium heat and add one teaspoon of olive oil. Add the rinsed teff and toast for 2-3 minutes, stirring constantly, until it smells nutty and begins to make a very faint popping sound.
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2
Carefully pour in the 2 cups of water or stock and add the sea salt. Bring the mixture to a boil.
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3
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes. The water should be fully absorbed.
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4
Remove from heat and let the teff stand, covered, for 5 minutes. This allows the steam to finish the cooking process, ensuring the grains stay separate rather than mushy.
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5
Spread the cooked teff out on a large baking sheet or wide plate. Use a fork to fluff it gently, then let it cool to room temperature.
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6
While the teff cools, prepare the vinaigrette by whisking together the olive oil, lemon juice, minced preserved lemon, honey, cumin, and black pepper in a small bowl until emulsified.
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7
Pit the Medjool dates and slice them into thin rings. If they are very sticky, lightly oil your knife blade to make slicing easier.
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8
In a large mixing bowl, combine the cooled teff, diced cucumber, sliced dates, toasted pistachios, and green onions.
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9
Pour the vinaigrette over the salad and toss gently with a large spoon or clean hands to ensure every grain is coated.
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10
Fold in the fresh mint and parsley last to prevent them from bruising or wilting too much.
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11
Transfer the salad to a serving platter and garnish with the pomegranate seeds and a few extra mint leaves for a beautiful presentation.
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12
Let the salad sit for 10 minutes before serving to allow the flavors to meld together perfectly.
π‘ Chef's Tips
To prevent teff from becoming a block of porridge, ensure you toast it first and do not over-water it. If you cannot find preserved lemons, use the zest of one large lemon and an extra pinch of salt. For the best texture, use Medjool dates specifically; they are softer and more caramel-like than Deglet Noor varieties. Cool the teff completely before adding the fresh herbs to keep the salad looking vibrant and green. This salad actually tastes better after a few hours, making it a perfect make-ahead dish for dinner parties.
π½οΈ Serving Suggestions
Serve alongside grilled lamb chops or roasted chicken seasoned with Ras el Hanout. Pair with a chilled, crisp RosΓ© or a sparkling hibiscus tea. Add a dollop of Greek yogurt or labneh on the side for a creamy contrast. Serve as a stuffing inside roasted acorn squash for a stunning vegetarian main course. Accompany with warm pita bread and a side of hummus.