Carrot & grain salad
With fresh mint & pomegranate
Carrot & grain salad
With fresh mint & pomegranate
Serves 2
Cooks In18 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 477 24%
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Fat 23.7g 34%
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Saturates 5.7g 29%
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Sugars 1.7g 2%
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Salt 1.2g 20%
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Protein 15.5g 31%
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Carbs 49.1g 19%
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Fibre 11.3g -
Of an adult's reference intake
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Ingredients
- 350 g mixed-colour baby heritage carrots
- 1 pomegranate
- 1 big bunch of fresh mint (60g)
- 1 x 250 g packet of mixed cooked grains
- 40 g feta cheese
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Method
- Wash the carrots, halve any larger ones, then place in a large cold non-stick frying pan with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Put on a medium-high heat for 15 minutes, or until golden and tender, tossing regularly.
- Meanwhile, halve the pomegranate, squeeze the juice from one half through a sieve into a large bowl, add 1 tablespoon of red wine vinegar and 2 teaspoons of extra virgin olive oil. Finely chop the top leafy half of the mint (reserving a few nice leaves), stir into the bowl, then taste and season to perfection.
- Transfer the carrots to the dressing bowl, while you toss the grains in the pan for 1 minute with a splash of water to warm through. Tip into the bowl and mix with the dressed carrots, then divide between your plates.
- Holding the remaining pomegranate half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the salads. Crumble or grate over the feta, sprinkle over the reserved mint leaves, and tuck in.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited