Beetroot, herb and nutty grain salad with feta dressing
Ready-cooked pouches of rice and grains make a great cheat’s base for salads – look for ones with a mixture of types for contrasting textures and flavours
- Preparation:
- Total:
- Serves: 2 persons
Ingredients
- 250g mixed grain pouch (such as quinoa, spelt and barley)
- 4spring onions , sliced
- 2tbsp chopped walnuts
- 2tbsp chopped roasted almonds
- Handful coriander , roughly chopped
- Handful mint , roughly chopped
- 1lemon , juiced
- 1tbsp extra virgin olive oil
- 250g cooked beetroot , cut into wedges
- 100g feta , crumbled
- 4tbsp natural yogurt
Instructions
Step 1
To make the dressing, put the feta and yogurt in a blender and whizz until smooth – add just enough water to make a creamy dressing that can be drizzled.Step 2
Put the grains in a bowl with the spring onions, nuts and most of the herbs (keep a little back to sprinkle at the end). Add the lemon juice and oil, season and toss together.Step 3
Divide the grains between plates, top with the beetroot wedges and drizzle over the dressing. Sprinkle over the extra herbs to finish.