Mixed grain salad with blueberries

Serves: 4

Prep: 20 minutes
Cook:  30-40 minutes

 

Ingredients

  • Maple roasted vegetables

  • 150g (5oz) pack baby carrots with green tops, scrubbed

  • 400g (14oz) baby ‘Anya’ potatoes, scrubbed

  • 1 teaspoon fennel seeds

  • 4 teaspoons pumpkin seeds

  • 2 tablespoons maple syrup

  • 2 tablespoons olive oil

  • Salt flakes and freshly ground black pepper

Salad

  • 250g (9oz) pack ‘ready to eat’ mixed grains

  • 100g (4oz) spinach, rocket and watercress salad

  • 100g (4oz) blueberries

  • 100g (4oz) feta cheese, crumbled into small pieces

Dressing

  • 3 tablespoons olive oil

  • 1 tablespoon red wine vinegar

  • 1 teaspoon maple syrup

  • 1 teaspoon wholegrain mustard

 

Method

  1. Preheat the oven to 200oC/400oF/Gas Mark 6. Add the carrots and potatoes to a small roasting tin, sprinkle with the fennel and pumpkin seeds then drizzle over the maple syrup and oil and sprinkle generously with salt and pepper. Roast for 30-40 minutes, turning once or twice until tender and browned.

  2. When the vegetables are almost ready, reheat the grains in the microwave as the pack directs. Tip out on to a large platter and sprinkle with the salad leaves, blueberries and feta.

  3. Add the dressing ingredients to a jug and fork together. Add the roasted vegetables to the salad with any sticky pan juices then pour over the dressing to taste and serve warm.

Jade ThorneComment