- Prep time 30 minutes
- Total time 1 hour & 30 minutes
- Portion size 4 servings
In large bowl, whisk together olive oil, lemon zest and juice. Season with salt and pepper. Add carrots, radishes and arugula; mix gently to coat. Sprinkle with feta and granola.
Preheat oven to 300°F. In large bowl, combine 1 cup rolled oats, 1⁄2 cup each sunflower seeds, pepitas and sesame seeds, 1⁄3 cup each finely chopped black olives and sundried tomatoes, 1⁄4 cup olive oil, 1 tbsp each Dijon mustard and maple syrup, 11⁄2 tsp coarse sea salt, 1 tsp dried thyme and 1⁄4 tsp cayenne pepper.
Spread mixture in single layer on parchment paper-lined baking sheet; bake in centre of oven, stirring halfway through, until granola is golden brown, about 45 minutes. Let cool completely. (Make-ahead: Granola will keep for up to 2 weeks in an airtight container at room temperature and up to 3 months in the freezer.) Makes about 3 cups.
Serve on the side of Onion & Blue Cheese-Stuffed Pork Tenderloin.
Nutritional facts PER SERVING: about
- Iron 2 mg
- Fibre 4 g
- Sodium 150 mg
- Sugars 2 g
- Protein 15 g
- Calories 175
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 9 g