Supplement all your late spring dishes with this lively grain serving of mixed greens that is as scrumptious as it is shocking.
For the plate of mixed greens
150g Sainsbury’s wheatberries and kale grains
40g Greek feta cheddar
50g child leaf spinach
70g legacy gem tomatoes
50g pomegranate seeds
½ ready avocado
½ yellow chime pepper
Salt and pepper to taste
Small bunch new basil (discretionary)
For the dressing
Juice from ½ lemon
1 tbsp olive oil
Cook the grains to bundle directions and leave to cool. Wash the chime pepper and tomatoes, at that point cut the tomatoes fifty-fifty and the ringer pepper into little shapes.
In a blending bowl, join the spinach leaves, grains blend, pomegranate seeds, tomatoes and ringer pepper, and afterward throw everything together. Cut the avocado into blocks and disintegrate the feta.
Move the plate of mixed greens into your serving dish, at that point top with the avocado shapes and disintegrated feta.
Sprinkle with olive oil, lemon squeeze and season to taste with salt and pepper.
Discretionary: Garnish with new basil.