Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 20 minsTotal Time 35 minsSalad
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
