This gluten-free, eggs-free and soy-free salad is a great light lunch option. It's made of pitted green olives, spring onions, mixed grains, sun-dried tomatoes and flaked almonds – perfect for a delicious variety of flavour!
Special diets: Vegetarian | gluten-free | eggs-free | soy-free |
️Allergens: nuts | not vegan | lactose |
⏱ 30 mins – easy
🍽 2 servings – 1740 kcal per serving
|
Serving 662g |
Fat 32g |
Sat. fat 3g |
Sodium 1628mg |
|
Carbs 315g |
Fibers 68g |
Sugars 16g |
Proteins 51g |
INGREDIENTS
- 1 tsp salt
- 1 tsp black pepper
- 4 oz pitted green olives
- 5 oz spring onions
- 1 tbsp olive oil
- 26 oz mixed grains
- 3 tbsp red wine vinegar
- 4 oz sun-dried tomatoes
- 1.8 oz flaked almonds
- 2 celery sticks
- 1.8 oz manchego cheese
TOOLS
- knife
- bowl
- bamboo skewers
- wooden spoon
- spoon
- barbecue
- microwave
- plate
- 1 pan
STEPS
Cut sun-dried tomatoes. Chop celery sticks. Cut manchego cheese.
Add flaked almonds to the second pan and heat it. Cook for 2 minutes while stirring with a wooden spoon.
Put pitted green olives on bamboo skewers.
Heat barbecue for 5 minutes. Add spring onions to barbecue and cook for 10 minutes. Add bamboo skewers to barbecue and cook for 1 minute.
Cook both sides.
Cook for 1 minute, then remove. Cut spring onions into pieces.
Remove bamboo skewers from barbecue.
Add mixed grains to bowl, put bowl in microwave, heat microwave for 2 minutes then take it out. Add red wine vinegar to bowl along with salt, black pepper and sliced sun-dried tomatoes. Add half of olive oil to bowl and set it aside for 2 minutes.
Take the green olives off of the bamboo skewers.
Add pitted green olives, chopped spring onions, almond flakes, chopped celery sticks, and manchego cheese shavings to a bowl. Stir with a spoon..
It’s ready to be served !
