Food Maths: Greens & Grains
THIS WEEK'S SUPERMARKET: Co-op
HERO INGREDIENT: Greens & Grains, seasoned wheatberries, green lentils, broccoli, red quinoa, edamame beans, kale (300g, £2)
1. Grains & Greens Chicken Satay
INGREDIENTS
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1 packet of Greens & Grains
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1 packet of sweet and crunchy salad (iceberg lettuce, carrot, 300g)
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230g of roast chicken fillets
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1 tbsp of Rowse Organic honey
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2 tbsp of Sun-Pat crunchy peanut butter
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1 garlic clove, crushed
METHOD
Slice the roast chicken fillets. Shake the honey, peanut butter, a squeeze of lime and crushed garlic clove in a jar – make sure you’ve screwed the lid on tightly. Add 1-2 tbsp of water if you want a creamier texture. Season if needed. In a salad bowl, toss the crunchy salad with the greens and grains. Sprinkle over the roast chicken, then drizzle over the sauce.
2. Greek-Style Brassicas & Pulses
INGREDIENTS
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1 packet of Greens & Grains
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1-2 apples, finely chopped
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50g of Cypressa Antipasti Marinated Sun-Dried Tomatoes (280g jar)
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150g of Co-Op Mixed Olives With Feta
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1-2 tsp of balsamic vinegar
METHOD
Empty the packet of Greens & Grains into a large salad bowl. Mix in the finely chopped apple, sun-dried tomatoes, olives and feta. Pour over the balsamic vinegar. Season with salt and pepper. Stir gently so everything is coated in the vinegar and oil that comes off the sun-dried tomatoes. Pour in 1 tsp of the sun-dried tomato oil if you want more. Taste and serve.
3. Mexican Spice Wheatberry Traybake
INGREDIENTS
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1 packet of Greens & Grains
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1-2 tsp of Maggi So Juicy Mexican Recipe mix (40g packet)
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1 tin of black beans, drained
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2 peppers, very thinly sliced (0.2cm strips)
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1 tbsp of low-fat soured cream or creme fraiche
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1 handful of coriander, chopped
METHOD
Preheat the oven to 180ºC. In a tray, stir the black beans, pepper slices and wheatberry mix with a sprinkling of the Mexican spice mix and a slosh of olive oil. Oven cook for 10 minutes. Taste – season if you need to. Serve with the low-fat cream and piles of freshly chopped coriander.
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