Grain Salad

Lunch

10 Sept

Ingredients

Grains of your choice, we often use cous cous, quinoa or bulgar wheat.
One pepper
One courgette
Butternut squash
Red onion
Brock and Morten Honey
Brock and Morten lemon flavoured rapeseed oil
1 tbsp dijon mustard.
Salad to serve

Method

Start cooking your grains as the packet recommends. We have a great cooking method for quinoa here.

Chop the pepper, courgette, butternut squash and red onion into small cubes. Roast in the over with a little natural rapeseed oil.

Whilst the grains and vegetables are cooking, whisk together 1 tbsp honey, 1 tbsp lemon flavoured rapeseed oil and 1 tbsp dijon mustard.

Once the grains are cooked allow to cool until just warm. Mix in the roasted vegetables and the dressing. Serve with a mixed salad or add chicken, fish, goats cheese or tofu to make a bigger meal.

We use this recipe A LOT! It is a fab, quick easy and healthy dish that can work as a lunch, dinner with added protein and is always handy to whip up for unexpected guests. We vary the grains we use regularly and also the mix of vegetables, salad and dressing. This variation of ingredients is what makes this simple recipe always of interest.

Lunch on the run? How about this idea of using jars to take it with you!