Roasted grape carrot wild rice salad with balsamic maple dressing
Ingredients
- 200g brown basmati & wild rice mix
- 300g baby carrot, peeled
- 250g red seedless grape, picked from the stalk
- 1 tbsp extra virgin olive or rapeseed oil
- 200g green bean
- 100g bag pecan
- 2 good handfuls rocket leaves
- 200g pack feta cheese, crumbled into chunks
- 2 tbsp maple syrup
- 3 tbsp balsamic vinegar
- juice ½ lemon
- 2 tbsp extra virgin olive or rapeseed oil
Instructions
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