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.

Credit: Love Fresh Berries