serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 200 g feta cheese
- Small bunch of fresh dill
- Good handful of flat-leaf parsley
- 250 g packet of ready-cooked mixed grains (faro, pearl barley and spelt are all good)
- 2 tbsp + 1 tsp (45 ml) extra-virgin olive oil, plus extra if needed
- Good squeeze of lemon juice, plus extra if needed
- Good pinch of chilli flakes
- 200 g spring greens (or use cabbage)
- Small bag of baby kale, thinly sliced
- 2 spring onions, thinly sliced
- 50 g pumpkin seeds, toasted
- Sea salt and black pepper
Instructions
- Put the slab of feta in a shallow dish. Chop the dill and parsley and add half to the mixed grains. Add the other half to the feta along with the extra-virgin olive oil, lemon juice and chilli flakes and plenty of freshly ground black pepper. Set aside.
- Slice the spring greens and add to a hot pan with a touch of olive oil, cooking until charred. Massage the baby kale with a pinch of salt and pepper, a good squeeze of lemon juice and olive oil, and add to the grain mix along with the spring onions. Scatter with the pumpkin seeds and season well.
- To serve, spoon the grain mixture over the spring greens and place roughly broken pieces of marinated feta over the top. Finish with an extra glug of extra-virgin olive oil or lemon juice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
