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