Greek mezze bowl recipe | Sainsbury`s Magazine

Ingredients

• 1 x 250g pouch cooked mixed grains
• 2½ tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano, plus a pinch to serve
• 1 x 100g bag baby spinach
• 4-6 chargrilled artichokes, drained and sliced
• ½ x 250g pack light halloumi
• 2 mini pittas
• Greek basil or coriander leaves, to serve
• a small handful of pitted kalamata olives, torn
• ½ cucumber, seeded and diced
• 100g pomodorino tomatoes, diced
• 2 large roasted red peppers from a jar, drained, plus extra, sliced, to serve
• 1 x 400g tin chickpeas, rinsed and drained
• 2 tbsp lemon juice
• 1 tbsp tahini
• 1 tsp paprika