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
- Preheat oven to 200C/Gas6.
- Add carrots and potatoes to a
- 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
- 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.
