Roasted Vegetable and Grain Salad
Serves 2-4
I found a packet of five Italian grains in the supermarket and was keen to give them a go in a salad. The mix contained spelt, barley, durum wheat, rice and oats, but you could use a combination of your choosing, or just use one grain.
I’m also a bit obsessed with tarragon at the moment. I love its aniseedy perfume and find it incredibly moreish. I’ve been keen to grow some but I struggled to find any of the French variety to grow this summer. Instead I’ve had to make do with packets of fresh herbs from the supermarket.
The dressing quantity is more than you will need for this dish, but it will store for a few days in the fridge. I used it to dress some warm green beans to accompany an evening meal the same day. It was good!
- Ingredients:
- For the roasted vegetables:
- 1 courgette, cut into 1cm dice
- 1 pepper, cut into 1cm dice
- 1/2 butternut squash, cut into 1cm dice
- 1/2 fennel, cut into 1cm dice
- 1 tbsp olive oil
- A pinch each of salt and pepper
- For the salad:
- 100g (Italian) grains
- 50g salad leaves
- 25g soft goats cheese (optional – leave out if making this vegan or dairy-free)
- For the dressing:
- 6 tbsp olive or cold-pressed rapeseed oil
- 2 tbsp red wine vinegar
- 1 tsp caster sugar
- 1 tsp Dijon mustard
- 1 tbsp freshly chopped French tarragon
- 1 tbsp freshly chopped parsley
Step 1: Mix the ingredients for the roasted vegetables and spread on a baking sheet. Cook at 200c for 35-40 minutes. Remove and allow to cool.
Step 2: Cook the grains according to the packet instructions. Once cooked, drain and run under cold water until cool.
Step 3: Combine the salad dressing ingredients, and either shake in a lidded jar or whisk in a bowl until amalgamated.
Step 4: In a large salad bowl, toss together the cooled vegetables, grains, salad leaves and about a third of the salad dressing. If you are using goats cheese, crumble over the salad just before serving.
I served this at lunch time with my Tarragon and Mustard Chicken. Wonderful.
