This Salad
Ingredients
- 1 x 250g pouch of merchant gourmet simply cooked wheatberries with quinoa & soya
- 1 small butternut squash, peeled, seeds removed and cut into chunks 3-4cm
- 2 tbsp vegetable oil
- 4-5 sun-dried tomatoes in oil, sliced finely
- juice of 1/2 lemon
- 2 tbsp olive oil
- 1 orange, peeled and cut into segments
- 30g feta cheese
- 1 tbsp pumpkin seeds
- salt & pepper
- handful of watercress
Preparation
Preheat the oven to 190c
Place the chunks of squash in a roasting dish, season with salt and pepper and drizzle with vegetable oil
Cook for 30 minutes or until tender and lightly browned – then set aside to cool
Mix the grains, sun-dried tomatoes, olive oil and lemon juice together in a large bowl
Season to taste
Lay a bed of watercress onto two plates – then spoon the grain mixture over the top
Arrange the squash and orange segments on top of the grains
Crumble over the feta and garnish with a good scattering of pumpkin seeds
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