Moroccan Wholegrain Salad

By Rachel Moon
September 2, 2016
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Author Notes: Credit to Naturally Ella's recipe, I have adapted it slightly by adding new ingredients. Rachel Moon

Serves: 2-4 people.

  • 1/2 pound carrots
  • 1/2 cup sliced red onion
  • 3 tablespoons olive oil
  • 2 teaspoons Ras El Hanout( Moroccon spice mix)
  • 1/2 cup Waitrose Love Life quick cook Italian grains
  • 1/4 cup almond slices
  • 1/4 cup pomegranate seeds
  • 1/4 cup dried cherries
  • 1/4 cup chopped walnuts
  • 1 and 1/2 cups roughly chopped mixed lettuce leaves
  • 1/4 cup Flat leaf minced parsley
  • 2 tablespoons minced cilantro
  • 1/2 cup freshly shopped tomatos
  • 1 Lemon (juice of)
  • 1/4 cup crumbled feta cheese
  1. Pre-heat your oven to 375℉/191℃. Cut the carrots into thin slices and put onto some parchment paper onto a baking tray. Mix the carrots with the onions, spices and 1 tablespoon of the olive oil and roast for 20 to 25 minutes until tender and slightly brown.
  2. Place the mixed grains into a pan with water and boil for ... or until .... Remove the seeds from the pomegranate if haven't done previously

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