Salad with Grains, Blueberries and Feta
Salad with Grains, Blueberries and Feta



  • 400g tin of chickpeas, drained and patted
  • 1 lemon, zest and juice
  • ½ tsp smoked paprika
  • 3 tbsp olive oil
  • 40g walnuts
  • 1.5 tsp honey
  • 1 crushed garlic clove
  • 15g each shredded mint and basil
  • 250g pouch of cooked mixed grains
  • 150g blueberries
  • 120g crumbled feta
  • 60g rocket leaves
  • Preheat the oven to 220C. Place the chickpeas on a lined baking tray and mix in half the lemon zest, the paprika and 2 tsp of oil with some seasoning. Stir to coat and roast for 20 mins, adding the walnuts to the tray for the last 5 mins.
  • Chop the walnuts. Mix the honey, garlic, herbs, lemon juice and 3 tbsp of olive oil in a small bowl. Season well. Heat the pouch of grains, then fork into a salad bowl. Add the nuts, chickpeas and most of the dressing, then set aside for 5 mins. Fold through the feta, rocket leaves and blueberries, and serve with the remaining dressing and lemon zest.
20 mins
4 serving

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