This mixed grain, nut and canned fruit salad is delicious served as a summery main course or side dish. It’s flexible too, as you can swap out the pouch of pre-cooked mixed grains for Puy lentils or a couple of cans of drained chickpeas. If you want to increase the volume of the salad, just add a few handfuls of mixed baby salad leaves. You can serve it with a dollop of Greek yogurt on the side too.
15 g sultanas
½ teaspoon cumin seeds
15 g/½ oz. mixed nuts
250-g/9-oz. pouch pre-cooked mixed grains (you can use any combination of wheatberries, rice, freekah, barley, quinoa, etc.)
410-g/14.-oz. can apricot halves in syrup
1 teaspoon runny honey
1 teaspoon sherry vinegar
1 tablespoon extra virgin olive oil
A few sprigs of fresh herbs, such as flat-leaf parsley, mint and/or coriander, roughly chopped
Salt and freshly ground black pepper
Greek yogurt, to serve (optional)
Place the sultanas in a bowl and pour over just enough boiled water to cover, then leave to plump up while you make the rest of the dish.
Add the mixed grains to a large mixing bowl. Toast the cumin seeds and nuts in a dry frying pan, then lightly crush and add to the bowl.
Drain the apricot halves, reserving 60 ml of the syrup. Cut the apricot halves in half again. Preheat a griddle pan and when smoking hot, place the apricot pieces in the pan for a couple of minutes on each side until charred. Add the charred apricots to the bowl with the grains.
Whisk together the reserved apricot syrup with the honey, vinegar, olive oil and a pinch of salt and freshly ground black pepper and pour this dressing over the salad.
Drain the sultanas and add to the salad, then fold in the chopped herbs. Mix everything together, then transfer to a clean serving dish and serve with a dollop of Greek yogurt on the side (if using).