Name: Help-yourself grain fridge salad
Prep time: 25 min
Total time: 25 min
Yield: Serves 4 as a main, 6 as a side
Cuisine: Middle Eastern
Ingredients: finely grated zest and juice 2 lemons; 3 tbsp extra virgin olive oil; 1 tbsp clear honey; 2 tbsp tahini; 250g pouch of cooked grains (I used a mixture of bulgur, quinoa & lentils); 400g chickpea drained; 1 pomegranate seeds removed; 200g cherry tomatoes (a mix of red and yellow looks attractive), halved; large bunch mint or parsley (or a mixture), leaves picked and roughly chopped; 50g toasted flaked almonds; bunch spring onions finely sliced on an angle; 200g pack feta crumbled

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Help-yourself grain fridge salad

Help-yourself grain fridge salad

Cassie Best

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Serves 4 as a main, 6 as a side

Easy

Prep: 25 mins

No cook

A star rating of 4.8 out of 5.14 ratingsRate

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This healthy vegetarian salad will keep for a few days in the fridge - perfect for busy families in need of quick suppers or packed lunches

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

finely grated zest and juice 2 lemons
3 tbsp extra virgin olive oil
1 tbsp clear honey
2 tbsp tahini
250g pouch of cooked grains

(I used a mixture of bulgur, quinoa & lentils)
400g chickpea

drained
1 pomegranate

seeds removed
200g cherry tomatoes

(a mix of red and yellow looks attractive), halved
large bunch mint

or parsley (or a mixture), leaves picked and roughly chopped
50g toasted flaked almonds
bunch spring onions

finely sliced on an angle
200g pack feta

crumbled

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Nutrition: per serving (4)

kcal580
fat36g
saturates10g
carbs35g
sugars11g
fibre7g
protein24g
salt2.6g

Method

step 1

In a large bowl or sealable container, whisk the lemon zest and juice, oil, honey, tahini and some seasoning. Squeeze the grain pouch to separate the grains, then tip into the bowl along with the chickpeas, pomegranate seeds, tomatoes, herbs, almonds, spring onions and half the feta.
step 2

Toss everything together in the bowl to coat in the dressing, then crumble over the remaining feta. Serve in bowls straight away, or cover the container and put in the fridge. Eat within 3 days.

Recipe from Good Food magazine, April 2015

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A star rating of 4.8 out of 5.14 ratings

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