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