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Help-yourself grain fridge salad

Help-yourself grain fridge salad

A star rating of 4.8 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4 as a main, 6 as a side

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
Nutrition: per serving (4)
NutrientUnit
kcal580
fat36g
saturates10g
carbs35g
sugars11g
fibre7g
protein24g
salt2.6g
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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

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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Overall rating

A star rating of 4.8 out of 5.10 ratings
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