Recipes to capture the perfect sweet-tart balance of blueberries

I am yet to meet a kid who doesn’t love blueberries. It helps that they’re no longer as wildly expensive as they used to be, and large packets of frozen blueberries are easy to find, making them perfect for smoothies, baked goods and pancakes. Blueberries are also versatile—shining in sweet recipes like pies, pancakes and muffins, yet holding their own in savoury salads. CHRISTMASSY WREATH SALAD Serves 2-4 Ingredients 1 cup cooked quinoa 2 cups mixed salad greens 2 tsp extra virgin olive oil 1 tsp lemon juice 1 small beetroot 1 red apple, diced Quarter cup fresh blueberries 2 tbsp chopped walnuts 50 g feta cheese Dressing 1 tbsp apple cider vinegar 2 tbsp extra virgin olive oil 1 tbsp of blueberry compote 1 tsp Dijon mustard Salt and black pepper Method Chop the salad greens into bite-sized pieces. FROZEN BLUEBERRY COMPOTE Makes around half a cup Ingredients 1 cup frozen blueberries 1-2 tbsp sugar Juice of half lemon Zest of one lemon Quarter tsp ground cinnamon Method In a small saucepan, add the frozen blueberries, sugar, lemon juice, and around 2 tablespoons of water.