Description
This grain bowl is beautiful served warm with crunchy almonds, roasted veggies and sharp, creamy feta.
Ingredients
Scale
- 2 Large Handfuls Cherry Tomatoes, halved
- 1 Small Red Onion, cut into wedges
- 3 Large Garlic Cloves
- Extra Virgin Olive Oil
- Small Handful Blanched Almonds
- 150g (5 1/2 oz) Mixed Quick Cook Grains
- Large Handful Mixed Soft Herbs, chopped
- 120g (4 oz) Feta, crumbled
- Juice of 1/2 Lemon
- Freshly Ground Sea Salt & Black Pepper
Instructions
- Pre-heat the oven to 200 degrees (390 fahrenheit).
- Spread the cherry tomatoes, cut side up on a baking tray, along with the onion wedges and the whole garlic cloves, skin on, and drizzle with olive oil.
- Roast for 15 minutes, then sprinkle over the whole blanched almonds. Return to the oven for a further 15 minutes until the tomatoes and onions are roasted, and the almonds are golden. Meanwhile, cook the grains as per the packet instructions.
- Squeeze the roasted garlic out of the skins into a large bowl, and mash the garlic with a fork. Add the drained grains, roasted vegetables and almonds, and the juice from the vegetable pan.
- Squeeze over the lemon juice, season well with salt and pepper, and add a generous glug of olive oil.
- Mix to combine, then stir in the herbs and the crumbled feta.