Roasted grape, carrot & wild rice salad with balsamic maple dressing

QQServes 6 Prep 20 mins Cook 45 mins

Q200g brown basmati

& wild rice mix

300g baby carrots

250g red seedless grapes,

stalks removed

1 tbsp extra virgin olive or

rapeseed oil

200g green beans

100g pecans

2 large handfuls of rocket 200g feta, crumbled

FOR THE BALSAMIC MAPLE DRESSING 2 tbsp maple syrup

3 tbsp balsamic vinegar ½ lemon, juiced

2 tbsp extra virgin olive or

rapeseed oil

1 Cook the rice following pack instructions. Meanwhile, heat the oven to 200C/180C fan/gas 6. Put the carrots and grapes on a large baking tray, keeping the grapes at one end and the carrots at the other (the grapes will bleed some of their juice onto the tray, which will stain the carrots). Drizzle the carrots with the oil and season. Roast for 10 mins, then remove from the oven and leave to cool a little. When the rice is cooked, drain and rinse under cold water to cool a little, then set aside to drain.

2 Bring a saucepan of water to the boil and cook the beans for 2 mins or until just tender. Drain and leave to cool a little.

3 Whisk the dressing ingredients together with some seasoning. Add the rice, carrots, beans, pecans, rocket and half the feta and toss everything together. Transfer to a serving plate, then scatter over the remaining feta and roasted grapes. Drizzle any cooking juices from the baking tray over the salad and serve.

PER SERVING 446 kcals, fat 25g,

saturates 6g, carbs 43g, sugars 16g, fibre 5g, protein 11g, salt 1.3g