Maple roasted vegetables
150g (5oz) pack baby carrots with green tops, scrubbed
400g (14oz) baby Anya potatoes, scrubbed
1 teaspoon fennel seeds
4 teaspoons pumpkin seeds
2 tablespoons maple syrup
2 tablespoons olive oil
Salt flakes and freshly ground black pepper
250g (9oz) pack ‘ready to eat’ mixed grains
100g (4oz) spinach, rocket and watercress salad
100g (4oz) blueberries
100g (4oz) feta cheese, crumbled into small pieces
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon maple syrup
1 teaspoon whole grain mustard
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.
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.
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.
Recipe thanks to Seasonal Berries