This easy and vibrant Carrot and Grain Salad by Jamie Oliver is a perfect quick and nutritious side dish. Packed with sweet roasted carrots, fresh mint, tangy pomegranate, and creamy feta, it’s both refreshing and hearty. You can easily swap in your favorite grains for extra versatility!
Ingredients Needed
- 350g / 12 oz mixed-colour baby heritage carrots
- 1 pomegranate
- 1 big bunch (60g / 2 oz) of fresh mint
- 1 x 250g / 9 oz packet of mixed cooked grains
- 40g / 1.4 oz feta cheese
How To Make Carrot And Grain Salad
- Prepare the Carrots: Wash the carrots and halve any larger ones. Place them in a large cold non-stick frying pan with 1 tablespoon of olive oil, a pinch of sea salt, and black pepper. Heat over medium-high for 15 minutes, tossing regularly until the carrots are golden and tender.
- Make the Dressing: 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 mint (reserve a few nice leaves) and stir into the bowl. Taste and adjust the seasoning to perfection.
- Warm the Grains: Toss the grains in the same frying pan for 1 minute with a splash of water to warm them through.
- Assemble the Salad: Add the warm grains to the bowl with the dressed carrots and mix well. Divide between plates.
- Top the Salad: Holding the remaining pomegranate half cut-side down, bash the back of it with a spoon so that all the seeds tumble over the salad. Crumble or grate the feta on top, sprinkle with the reserved mint leaves, and serve.
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Recipe Tips
- Season the dressing well: Taste the dressing before mixing with the carrots. Adjust the vinegar, olive oil, and mint to suit your taste – it should be a balance of sweet, sour, and fresh.
- Warm the grains properly: Don’t skip the step of warming the grains in the pan for a minute. It brings out their flavor and ensures they mix better with the warm carrots.
- Pomegranate tips: To easily remove seeds, cut the pomegranate in half and hit the back with a spoon to make the seeds fall out quickly without making a mess.
- Choose ripe feta: Fresh, creamy feta makes a big difference. If possible, use feta that’s packed in brine for a more flavorful, juicy texture.
How To Store Leftovers?
Let the leftover Carrot and Grain Salad cool to room temperature before refrigerating. Store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 1/2 of the recipe)
- Calories: 477
- Total Fat: 23.7g
- Saturated Fat: 5.7g
- Total Carbohydrate: 49.1g
- Dietary Fiber: 11.3g
- Sugars: 1.7g
- Protein: 15.5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Aubergine Salad
- Jamie Oliver Roast Chicken Salad
- Jamie Oliver Chicken Caesar Salad
- Jamie Oliver Beet Salad
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Jamie Oliver Carrot And Grain Salad
Description
This easy and vibrant Carrot and Grain Salad by Jamie Oliver is a perfect quick and nutritious side dish. Packed with sweet roasted carrots, fresh mint, tangy pomegranate, and creamy feta, it’s both refreshing and hearty. You can easily swap in your favorite grains for extra versatility!
Ingredients
Instructions
- Prepare the Carrots: Wash the carrots and halve any larger ones. Place them in a large cold non-stick frying pan with 1 tablespoon of olive oil, a pinch of sea salt, and black pepper. Heat over medium-high for 15 minutes, tossing regularly until the carrots are golden and tender.
- Make the Dressing: 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 mint (reserve a few nice leaves) and stir into the bowl. Taste and adjust the seasoning to perfection.
- Warm the Grains: Toss the grains in the same frying pan for 1 minute with a splash of water to warm them through.
- Assemble the Salad: Add the warm grains to the bowl with the dressed carrots and mix well. Divide between plates.
- Top the Salad: Holding the remaining pomegranate half cut-side down, bash the back of it with a spoon so that all the seeds tumble over the salad. Crumble or grate the feta on top, sprinkle with the reserved mint leaves, and serve.
Notes
- Season the dressing well: Taste the dressing before mixing with the carrots. Adjust the vinegar, olive oil, and mint to suit your taste – it should be a balance of sweet, sour, and fresh.
- Warm the grains properly: Don’t skip the step of warming the grains in the pan for a minute. It brings out their flavor and ensures they mix better with the warm carrots.
- Pomegranate tips: To easily remove seeds, cut the pomegranate in half and hit the back with a spoon to make the seeds fall out quickly without making a mess.
- Choose ripe feta: Fresh, creamy feta makes a big difference. If possible, use feta that’s packed in brine for a more flavorful, juicy texture.