Recipe: Mixed grain salad with blueberries, maple roasted baby carrots and new potatoes
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Now the sun’s out, it’s time to start thinking about eating healthily again. Packed with energising wholegrains and vitamin boosting blueberries, this easy salad will help revitalise and boost your immune system. Welcome back, spring! Serves: 4 Prep: 20 minutes Cook: 30-40 minutes 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 What to do:
- 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.
- 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.
- 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.
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