appetite magazine
Mixed grain salad with Blueberries, Carrots and New Potatoes
 
 
Serves: 4
Ingredients
  • 150g baby carrots, scrubbed
  • 400g baby Anya potatoes
  • 1 tsp fennel seeds
  • 4 tsp pumpkin seeds
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • salt and black pepper
  • 250g ‘ready to eat’ mixed grains
  • 100g spinach, rocket, watercress
  • 100g blueberries
  • 100g feta cheese, crumbled Dressing
  • 3 tbsps olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp maple syrup
  • 1 tsp wholegrain mustard
Method
  1. Preheat oven to 200C/Gas6.
  2. Add carrots and potatoes to a
  3. small roasting tin, sprinkle with fennel and pumpkin seeds, drizzle over maple syrup, oil, salt and pepper. Roast for 30-40 mins. Reheat the grains in the
  4. microwave, tip on to a platter, sprinkle with the salad leaves, blueberries and feta. Mix dressing. Add the roasted vegetables to the salad with pan juices, dress and serve warm.
Recipe by appetite magazine at https://www.appetitemag.co.uk/mixed-grain-salad-with-blueberries-carrots-and-new-potatoes/