Warm strawberry salad
Recipe developed by Sarah deNardi




15 mins

20 mins if cooking grains from scratch

½ cup burghul (cracked wheat)*
½ cup pearl barley*
1 can black beans, drained*
1 can lentils or chick peas, drained and rinsed*
½ red onion, thinly sliced
250g Queensland strawberries, quartered
¼ cup each slivered almonds and pine nuts, lightly toasted
2 tablespoons pumpkin seeds, lightly toasted
4 cooked baby beets, diced
1 cup rocket leaves
1 bunch Tuscan kale, finely shredded
Cooked BBQ chicken, shredded
Pomegranate arils

2 tablespoons honey
3 tablespoons lemon juice
¼ cup extra virgin olive oil
Sprinkle of salt flakes


Cook burghul and barley separately in boiling water until al dente, see packet recommendations for times. Drain and set aside to cool a little.

Place all remaining salad ingredients in a large bowl and toss to combine
Whisk the dressing, pour over the salad and toss gently again to combine
Serve warm or cold with crusty sourdough bread


*Any combination of beans, lentils, grains, pulses and wild rices works well in this salad – for a super quick version use a couple of ready-to-heat sachets of quinoa, wild rice and chia seeds from your local supermarket

Hazelnuts and walnuts are a great switch-out for almonds & pine nuts

For a tangy twist on the dressing, replace the lemon juice with passionfruit juice

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