Has anyone else been lucky enough to have wild blueberries locally to pick? It's a great way to have fun with the kids and encourage them to eat blueberries too! Blueberries are literally one of the best things you can eat. They are apparently known as the grandad of the superfoods and are a good source of vitamin K. They also contain vitamin C, fibre, manganese and other antioxidants (notably anthocyanins) and valued for their high levels of antioxidants. Some nutritionists believe that if you make only one change to your diet, it should be to add blueberries and some experts claim blueberries can help protect against heart disease and some cancers, as well as improve your memory. If you haven't yet tried them in a salad then we hope this recipe will inspire you to start including them. This recipe with blueberries and pumpkin makes a really nice combination in this salad and the feta adds a delicious salty kick. Enjoy!
1 whole medium pumpkin cut into cube like shapes
1/2 feta cheese block crumbled
1/2 cup of dill
1/2 pack of freekeh and quinoa from Waitrose – cook as per pack instructions
1 pack of blueberries
2 handfuls of kale (place in boiling water to blanche)
1 large handful of pinenuts
1 tbsp honey
1 tbsp cider vinegar
pinch of sea salt (test it you may need a bit more)
2 tbsp of raw unfiltered olive oil (from Sainsbury’s)
Set oven to 180 degrees and pop the pumpkin in, use 1tsp of rapeseed oil to glaze the pumpkin. Cook for 30 minutes.
Cook the freekeh and quinoa according to the instructions, drain and cool it down to almost cold.
Once you have blanched the kale for 5/10 mins, take it out and cut it up with kitchen scissors to make it small. Squeeze it out, place the kale in a baking tray with a little oil and salt and bake it for 10 minutes.
In a bowl add the feta, pine nuts, dill and blueberries.
When the pumpkin and kale has cooled off add to the bowl, add the freekeh and quinoa, mix it together with your hands.
Mix the dressing together and taste test it to get it to how you like it!
Once done slowly pour a little of the dressing at a time to the mix, mix it slowly, add more, but don’t get it slushy, just to a nice texture. Let it sit half an hour before you serve so it absorbs the dressing at room temperature.
Eat this as part of a group meal or have it for lunches or dinner on its own. It’s tasty and filling and it keeps in the fridge for a few days too.