Help-yourself grain fridge salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4 as a main, 6 as a side
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.
