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60p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Using a small, sharp knife, cut away the skin from the grapefruit. Working over a bowl to catch the juice, cut out the segments from between the membranes. Reserve the segments. Mix 1 tbsp of the grapefruit juice with the yogurt and harissa in a small bowl.
Heat the oil in a frying pan and gently fry the onions for about 10 minutes until lightly caramelised. Stir in the coriander seeds, chopped coriander and garlic, and cook for a further 2 minutes.
Tip the pouch of mixed grains into the pan and heat for a couple of minutes, until hot. Add the spinach and continue to heat, turning the ingredients in the pan, until the spinach has wilted. Transfer to plates, scatter with the grapefruit segments and serve with the yogurt dressing.
For a meaty variation on the pilaf, chop one or two cooked chicken breast fillets into small chunks and add to the frying pan halfway through frying the onions.
Typical values per serving when made using specific products in recipe
Energy | 1,897kJ/ 452kcals |
---|---|
Fat | 15g |
Saturated Fat | 4g |
Carbohydrates | 61g |
Sugars | 22g |
Fibre | 9.9g |
Protein | 11g |
Salt | 0.3g |
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