Roasted Veggie Grain Platter
To make this vegan, you can simply skip the eggs and feta cheese.
1 x 250 g bag Zeta 5-grain mix (or grains of choice)
Roasted vegetables:
1 bunch carrots
3 purple spring onions or 2 red onions
2 small zucchini
1 tbsp olive oil
sea salt
Bell pepper & olive salsa:
100 ml / 1/3 cup grilled marinated bell pepper
100 ml / 1/3 cup Lecchino olives
3 tbsp capers
5-6 stalks fresh parsley and mint
1/2 lemon, juice
4 tbsp olive oil
Topping:
2-3 medium soft boiled eggs
150 g feta cheese
100 ml / 1/3 cup hazelnuts, toasted and chopped
2 handfuls mache lettuce
6 heirloom cherry tomatoes, halved
1 bunch radishes
Preheat the oven at 200°C / 400°F and cover a baking tray with baking paper.
Peal or clean the carrots and trim off the outer layer of the onion. Cut the onion lengthwise and the zucchini in bite-size pieces. Place the vegetables on the tray. Drizzle with oil and salt and roast for 15-20 minutes.
Cook the grains in a large bowl of salted water according to the instructions on the package and drain in a sieve once they are ready.
Make the salsa by chopping all the ingredients finely. Place in a bowl, squeeze over lemon juice and drizzle with oil. Fold the salsa into the grains, reserving some of it for serving. Crumble 2/3 of the feta cheese into the grains and half of the hazelnuts. Toss so everything is mixed.
Pour the grains onto a platter, top with the roasted vegetables, lettuce, tomatoes, radishes, egg halves, feta cheese and hazelnuts. Drizzle with olive oil and serve with the remaining salsa and some sourdough bread on the side.
