Packed with energising wholegrains and vitamin boosting blueberries this easy salad will help revitalise and boost your immune system.

• Serves 4
• Prep: 20 minutes
• Cook:  30-40 minutes

Ingredients:

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

Salad

• 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

Dressing

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon maple syrup
• 1 teaspoon wholegrain mustard

Method:

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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