Asparagus & lentil salad with cranberries & crumbled feta
Asparagus tips take the leading role in this healthy, seasonal salad with spring onions, cherry tomatoes and salty crumbled cheese
Date & buckwheat granola with pecans & seeds
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight soaking
- Easy
- Serves 8
Skip to ingredients
For the granola
- 85g buckwheat
- 4 medjool datesstoned
- 1 tsp ground cinnamon
- 100g traditional oats
- 2 tsp rapeseed oil
- 25g sunflower seeds
- 25g pumpkin seeds
- 25g flaked almonds
- 50g pecannuts, roughly broken into halves
- 50g sultanas(without added oil)
For the yogurt & fruit (to serve 2)
- 2 x 150ml pots low-fat bio natural yogurt
- 2 ripe nectarinesor peaches, stoned and sliced
Nutrition: per serving
- kcal387
- fat12g
- saturates2g
- carbs50g
- sugars34g
- fibre3g
- protein15g
- salt0.3g
Method
step 1
Soak the buckwheat overnight in cold water. The next day, drain and rinse the buckwheat. Put the dates in a pan with 300ml water and the cinnamon, and blitz with a stick blender until completely smooth. Add the buckwheat, bring to the boil and cook, uncovered, for 5 mins until pulpy. Meanwhile, heat oven to 150C/130C fan/gas 2 and line two large baking trays with baking parchment.
step 2
Stir the oats and oil into the date and buckwheat mixture, then spoon small clusters of the mixture onto the baking trays. Bake for 15 mins, then carefully scrape the clusters from the parchment if they have stuck and turn before spreading out again. Return to the oven for another 15 mins, turning frequently, until firm and golden.
step 3
When the mix is dry enough, tip into a bowl, mix in the seeds and nuts with the sultanas and toss well. When cool, serve each person a generous handful with yogurt and fruit, and pack the excess into an airtight container. Will keep for a week. On other days you can vary the fruit or serve with milk or a dairy-free alternative instead of the yogurt.
