Beetroot, herb and nutty grain salad with feta dressing

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

Preparation and cooking time
- Prep:15 mins
Easy
Serves 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

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.