Name: Beetroot, herb and nutty grain salad with feta dressing
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 250g mixed grain pouch (such as quinoa, spelt and barley); 4 spring onions sliced; 2 tbsp chopped walnuts; 2 tbsp chopped roasted almonds; Handful coriander roughly chopped; Handful mint roughly chopped; 1 lemon juiced; 1 tbsp extra virgin olive oil; 250g cooked beetroot cut into wedges; 100g feta crumbled; 4 tbsp natural yogurt

250g mixed grain pouch (such as quinoa, spelt and barley)
4 spring onions
sliced
2 tbsp chopped walnuts
2 tbsp chopped roasted almonds
Handful coriander
roughly chopped
Handful mint
roughly chopped
1 lemon
juiced
1 tbsp extra virgin olive oil
250g cooked beetroot
cut into wedges

FETA DRESSING

100g feta
crumbled
4 tbsp natural yogurt

Method

step 1
To make the dressing, put the feta and yogurt in a blender and whizz until smooth – add just enough water to make a creamy dressing that can be drizzled.
step 2
Put the grains in a bowl with the spring onions, nuts and most of the herbs (keep a little back to sprinkle at the end). Add the lemon juice and oil, season and toss together.
step 3
Divide the grains between plates, top with the beetroot wedges and drizzle over the dressing. Sprinkle over the extra herbs to finish.