Carrot & grain salad

Carrot & grain salad

With fresh mint & pomegranate

With fresh mint & pomegranate

Serves 2

Cooks In18 minutes

DifficultyNot too tricky

Nutrition per serving

• Calories 477 24%

• Fat 23.7g 34%

• Saturates 5.7g 29%

• Sugars 1.7g 2%

• Salt 1.2g 20%

• Protein 15.5g 31%

• Carbs 49.1g 19%

• Fibre 11.3g -

Of an adult's reference intake

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

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver

Method

1. 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.
2. 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.
3. 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.
4. 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.