Help-yourself grain fridge salad

• lemons↗finely grated zest and juice 2
• extra virgin olive oil↗3 tbsp
• clear honey↗1 tbsp
• tahini↗2 tbsp
• pouch of cooked grains250g

  (I used a mixture of bulgur, quinoa & lentils)

• chickpea↗400g

  drained

• pomegranate↗1

  seeds removed

• cherry tomatoes↗200g

  (a mix of red and yellow looks attractive), halved

• mint↗large bunch

  or parsley (or a mixture), leaves picked and roughly chopped

• toasted flaked almonds↗50g
• spring onions↗bunch

  finely sliced on an angle

• pack feta↗200g

  crumbled

Step-by-step instructions

1. 1

   In a large bowl or sealable container, whisk the lemon zest and juice, oil, honey, tahini and some seasoning. Squeeze the grain pouch to separate the grains, then tip into the bowl along with the chickpeas, pomegranate seeds, tomatoes, herbs, almonds, spring onions and half the feta.

2. 2

   Toss everything together in the bowl to coat in the dressing, then crumble over the remaining feta. Serve in bowls straight away, or cover the container and put in the fridge. Eat within 3 days.