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.
Ingredients
Directions
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.
Notes
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