Takes 10 minutes
250g (5½oz) pre-cooked grains (freekeh. buckwheat, bulgur or brown rice)*
1 carrot (skin on)
1 pepper (any colour), deseeded and sliced
Handful of cherry tomatoes, halved
2 handfuls of baby spinach
4 tbsp milk kefir yogurt (homemade, or shop-bought)
4 tbsp crunchy nut and seed mix
salt and pepper
1. Use a vegetable peeler to slice the carrot into ribbons lengthways.
2. Place the carrot, pepper and tomatoes in a mixing bowl along with the spinach and grains, stir in the milk kefir yogurt and season.
3. To serve, divide the grains and vegetable mixture between two shallow bowls and sprinkle with the crunchy nut and seed mix.
Store any leftover salad in the fridge for up to a day.The crunchy nut and seed topping is best stored at room temperature in an airtight container for up to 2 weeks.
*Heat the mixed grains according to the packet instructions.