Cumin, carrot & orange grain salad
400 g, baby, trimmed, scrubbed and halved
2 teaspoons, level
1 teaspoons, level
Calorie controlled cooking spray
Wholegrain Basmati Rice & Quinoa, Microwaveable
2 pouch(es), prepared as instructed
1 zest(s) of 1
Freshly squeezed orange juice
2 tablespoons, level
1 teaspoons, heaped
Chilli, Green or Red
1 individual, finely sliced
1 tablespoons, leaves picked
Light Feta Cheese
50 g, crumbled
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Spread out the carrots on a large baking tray. Sprinkle over the ground cumin and coriander, and season well. Lightly mist with cooking spray. Roast in the oven for 35 minutes, or until softened and golden.
- Meanwhile, cook the grain pouches according to the pack instructions. Put into a large bowl along with the roasted carrots. In a small bowl, whisk together the orange zest, juice, olive oil and mustard, and season lightly. Pour over the grains and toss to combine.
- Divide the carrot salad between 4 shallow bowls or plates, then top with the chilli, coriander and feta to serve.