Greens, grains and marinated feta salad

Marinating feta is easy, but it adds herby, salty flavour to this salad.

Credit: Donal's Meals in Minutes

• serves

  4

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

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

1. 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.
2. 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.
3. 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.