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Green veg & feta grain bowls
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250g Brussels sprouts, trimmed and halved
4 tsp olive oil
100g frozen garden peas
1 courgette, thinly sliced lengthways
1 clove garlic, crushed
1 tbsp dairy-free yogurt (such as Coyo Coconut Milk Yogurt Alternative)
1 tbsp chopped dill, plus extra for sprinkling
300g pack wheatberries, lentils and green vegetables
20g feta, crumbled (remove for a dairy-free option)
1. Preheat the oven to 220°C, gas mark 7. Toss the halved sprouts with 2 tsp oil, season and arrange in a roasting tray. Roast for 13-15 minutes, tossing halfway. Meanwhile, cook the peas as per the pack instructions, then set aside.
2. Heat a griddle pan over a high heat. Toss the sliced courgette with the garlic and remaining 2 tsp oil. Griddle, in batches if necessary, for 2-3 minutes on each side, then set aside. Drain the peas and whizz in a small blender with the yogurt, dill, 2-3 tbsp cold water and a pinch of salt.
3. Heat the wheatberry pouch in the microwave according to the pack instructions. Divide between bowls and top with the sprouts, courgette, pea and dill dressing, and feta (if using).
Typical values per serving:
vegetarian/source of protein/2 of your 5 a day/high in fibre
This recipe was first published in January 2019.
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