Beetroot, bacon, cranberry & grain salad

Ingredient

 300g pack cooked beetroot (not in vinegar)

 50g dried cranberries
 250g pouch grains (we used Bulgur wheat, green lentils & barley from Tesco)
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 tbsp. . .. .
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 gin olive. ..
 5g cooked crispy bacon (from the deli aisle)
 handful of rocket
1. Drain the beetroot and chop into chunky pieces. Put in a large bowl, add the dried cranberries,
then empty in the pouch of cooked grains, squeezing the pouch well first to break up the grains.
2. Drizzle over the balsamic vinegar and extra virgin olive oil. Crumble over the cooked crispy bacon
and scatter with rocket, then toss well, transfer to plates and serve.

Roasted vegetable quinoa salad with griddled halloumi

Ingredients