Mixed grain salad with blueberries and maple roasted baby carrots and new potatoes

Looking for some light dishes for springtime? Packed with energising wholegrains and vitamin boosting blueberries this easy salad will also help revitalise and boost your immune system.

Serves: 4


  • 150 g baby carrots, with green tops, scrubbed
  • 400 g baby ‘Anya’ potatoes, scrubbed
  • 1 tsp fennel seeds
  • 4 tsp pumpkin seeds
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • salt flakes
  • freshly ground black pepper
  • 250 g pack ‘ready to eat’ mixed grains
  • 100 g spinach, rocket and watercress salad
  • 100 g blueberries
  • 100 g feta cheese, crumbled into small pieces
  • 3 tsp olive oil , for dressing
  • 1 tsp red wine vinegar, for dressing
  • 1 tsp maple syrup, for dressing
  • 1 tsp wholegrain mustard, for dressing


1. Preheat the oven to 200oC/400oF/Gas Mark 6. Add the carrots and potatoes to a small roasting tin, sprinkle with the fennel and pumpkin seeds then drizzle over the maple syrup and oil and sprinkle generously with salt and pepper. Roast for 30-40 minutes, turning once or twice until tender and browned.

2. When the vegetables are almost ready, reheat the grains in the microwave as the pack directs. Tip out on to a large platter and sprinkle with the salad leaves, blueberries and feta.

3. Add the dressing ingredients to a jug and fork together. Add the roasted vegetables to the salad with any sticky pan juices then pour over the dressing to taste and serve warm.

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