Spiced grains with antipasti salsa

Name: Spiced grains with antipasti salsa
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 290 g jar No.1 Italian Mixed Antipasti; 45 g skin-on almonds, roughly chopped; 25 g pack dill, roughly chopped, plus extra to serve; ½ orange (scrubbed), zest and juice; 2 tbsp Cooks' Ingredients Chermoula Paste; 1 tbsp extra virgin olive oil; 250 g pouch Merchant Gourmet Spanish Style Grains; 50 g rocket; 50 g feta

Antipasti isn't just for snacking – transformed into a bold salsa, it brings an assembly-job salad to life in this recipe from food writer Caitlin Macdonald. Serve with smoky grains and a generous crumble of feta – because life's too short for boring salads. Follow Caitlin on Instagram.

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Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook-
Total time10 mins

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290g jar No.1 Italian Mixed Antipasti
45g skin-on almonds, roughly chopped
½ x 25g pack dill, roughly chopped, plus extra to serve
½ orange (scrubbed), zest and juice
2 tbsp Cooks' Ingredients Chermoula Paste
1 tbsp extra virgin olive oil
250g pouch Merchant Gourmet Spanish Style Grains
50g rocket
50g feta

Drain the antipasti, roughly chop and tip into a small bowl. Add the almonds, dill, most of the orange zest and all of the juice. Season, mix to combine into a salsa and set aside. Put the chermoula paste in a mixing bowl along with the oil; season and whisk together. Add the grains, rocket and half the salsa, then toss everything together.
Divide between plates and top with the remaining salsa. Crumble the feta over and scatter with the remaining orange zest and extra dill.

Typical values per serving when made using specific products in recipe