Mixed-grain pilaf with spinach, grapefruit & harissa dressing

Name: Mixed-grain pilaf with spinach, grapefruit & harissa dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 red grapefruit; 75 g Essential Greek Style Natural yogurt; 1 tbsp Cooks' Ingredients Ruby Rose Harissa Paste; 1 tbsp mild olive oil; 2 red onions, thinly sliced; 2 tsp coriander seeds, crushed; 28 g pack coriander, finely chopped; 2 cloves garlic, crushed; 250 g pouch Waitrose Wholegrain, Red Rice & Quinoa; 115 g pack baby spinach

Refreshing, tangy grapefruit and punchy harissa dressing give this mixed-grain dish a kick.

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Vegetarian2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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Ingredients

1 red grapefruit
75g Essential Greek Style Natural yogurt
1 tbsp Cooks' Ingredients Ruby Rose Harissa Paste
1 tbsp mild olive oil
2 red onions, thinly sliced
2 tsp coriander seeds, crushed
½ x 28g pack coriander, finely chopped
2 cloves garlic, crushed
250g pouch Waitrose Wholegrain, Red Rice & Quinoa
115g pack baby spinach

Method

Using a small, sharp knife, cut away the skin from the grapefruit. Working over a bowl to catch the juice, cut out the segments from between the membranes. Reserve the segments. Mix 1 tbsp of the grapefruit juice with the yogurt and harissa in a small bowl.
Heat the oil in a frying pan and gently fry the onions for about 10 minutes until lightly caramelised. Stir in the coriander seeds, chopped coriander and garlic, and cook for a further 2 minutes.
Tip the pouch of mixed grains into the pan and heat for a couple of minutes, until hot. Add the spinach and continue to heat, turning the ingredients in the pan, until the spinach has wilted. Transfer to plates, scatter with the grapefruit segments and serve with the yogurt dressing.

Cook’s tip

For a meaty variation on the pilaf, chop one or two cooked chicken breast fillets into small chunks and add to the frying pan halfway through frying the onions.