Roast veg, feta and grain salad
Ready in 45 minutes
2 red peppers
250g tenderstem broccoli
3 tbsp olive oil
125g quick-cook mixed grains*
6 spring onions, roughly chopped
300g mixed baby tomatoes, halved
4 tbsp finely chopped parsley
2 tbsp finely chopped mint
150g feta, crumbled
For the dressing:
juice 1⁄2 lemon
6 tbsp extra-virgin olive oil
2 tsp caster sugar
1 garlic clove, crushed
1 Preheat the oven to 190°C/170°C fan/gas 5. Cut
the vegetables into bite-size pieces. Place the peppers and aubergine in a roasting tin, drizzle with the oil and season. Roast for 10 minutes, add the broccoli and roast for another 25 minutes or until all the veggies are tender. Set to one side.
2 Cook the grains according to the packet instructions until tender. Drain well and add to the roast veggies. Add the remaining ingredients and gently combine. Season well and spoon into a serving dish.
3 Place the dressing ingredients in a jar, season well and shake to combine. Check the seasoning and pour over the salad. If you’re transporting the salad, take the jar of dressing and add just before serving.