Name: Multigrain Bean Salad With Mint & Pomegranate Dressing
Cook time: 50 min
Yield: 8
Ingredients: 150g brown, black or wild rice (see Tip); 150g whole grains (such as buckwheat, quinoa, barley, amaranth, farro, burghul); 400g can beans, drained and rinsed (see Tip); 10 cherry tomatoes, quartered; 6 radishes, very thinly sliced; 1 small red onion, thinly sliced into half-moons; 1tbsp pumpkin seeds; Pomegranate seeds, for topping (optional); Handful of lamb’s lettuce or use rocket or baby spinach; Lemon wedges, to serve; FOR THE DRESSING; 1tbsp finely chopped mint; 2tsp Dijon mustard; 1tsp pomegranate molasses; Zest and juice of 1 lemon; 2tbsp oil; Sea salt and freshly ground black pepper; Lemon wedges, to serve

VMG Recipes

Multigrain bean salad with mint & pomegranate dressing