Carrot & grain salad

With fresh mint & pomegranate

Carrot & grain salad

Carrot & grain salad

Serves 2
Cooks In18 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 477 24%
  • Fat 23.7g 34%
  • Saturates 5.7g 29%
  • Sugars 1.7g 2%
  • Salt 1.2g 20%
  • Protein 15.5g 31%
  • Carbs 49.1g 19%
  • Fibre 11.3g -
Of an adult's reference intake
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
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Ingredients

  • 350 g mixed-colour baby heritage carrots
  • 1 pomegranate
  • 1 big bunch of fresh mint (60g)
  • 1 x 250 g packet of mixed cooked grains
  • 40 g feta cheese
Tap For Method
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Ingredients

Method

  1. Wash the carrots, halve any larger ones, then place in a large cold non-stick frying pan with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Put on a medium-high heat for 15 minutes, or until golden and tender, tossing regularly.
  2. Meanwhile, halve the pomegranate, squeeze the juice from one half through a sieve into a large bowl, add 1 tablespoon of red wine vinegar and 2 teaspoons of extra virgin olive oil. Finely chop the top leafy half of the mint (reserving a few nice leaves), stir into the bowl, then taste and season to perfection.
  3. Transfer the carrots to the dressing bowl, while you toss the grains in the pan for 1 minute with a splash of water to warm through. Tip into the bowl and mix with the dressed carrots, then divide between your plates.
  4. Holding the remaining pomegranate half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the salads. Crumble or grate over the feta, sprinkle over the reserved mint leaves, and tuck in.
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