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Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
Salad
 ½ cup Burghul (cracked wheat)*
 ½ cup Pearl Barley*
 1 Can of Black Beans, drained*
 1 Can of Lentils or Chick Peas, drained and rinsed*
 ½ Red Onion, thinly sliced
 250 g Queensland Strawberries, quartered
 ¼ cup Slivered Almonds, lightly toasted
 ¼ cup Pine Nuts, lightly toasted
 2 tbsp Pumpkin Seeds, lightly toasted
 4 Cooked Baby Beets, diced
 1 cup Rocket Leaves
 1 Bunch of Tuscan Kale, finely shredded
 1 Cooked BBQ Chicken, shredded
 Pomegranate arils
Dressing
 2 tbsp Honey
 3 tbsp Lemon Juice
 ¼ cup Extra Virgin Olive Oil
 Sprinkle of Salt Flakes
1

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

2

Place all remaining salad ingredients in a large bowl and toss to combine.

3

Whisk the dressing, pour over the salad and toss gently again to combine.

4

Serve warm or cold with crusty sourdough bread.

Ingredients

Salad
 ½ cup Burghul (cracked wheat)*
 ½ cup Pearl Barley*
 1 Can of Black Beans, drained*
 1 Can of Lentils or Chick Peas, drained and rinsed*
 ½ Red Onion, thinly sliced
 250 g Queensland Strawberries, quartered
 ¼ cup Slivered Almonds, lightly toasted
 ¼ cup Pine Nuts, lightly toasted
 2 tbsp Pumpkin Seeds, lightly toasted
 4 Cooked Baby Beets, diced
 1 cup Rocket Leaves
 1 Bunch of Tuscan Kale, finely shredded
 1 Cooked BBQ Chicken, shredded
 Pomegranate arils
Dressing
 2 tbsp Honey
 3 tbsp Lemon Juice
 ¼ cup Extra Virgin Olive Oil
 Sprinkle of Salt Flakes

Directions

1

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

2

Place all remaining salad ingredients in a large bowl and toss to combine.

3

Whisk the dressing, pour over the salad and toss gently again to combine.

4

Serve warm or cold with crusty sourdough bread.

Warm Strawberry Salad with Grains, Greens & Beetroot

Bring your salad into the next level with this delicious blend of succulent strawberries, warm shredded chicken and grains.  Even the fussiest salad-avoider will love this one, we promise!

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Recipe developed by Sarah DeNardi

Notes

*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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