Warm Strawberry Salad with Grains, Greens & Beetroot

Yields4 ServingsPrep 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

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.

Nutrition Facts

4 servings

Serving size