Super Grain Salad - with or without chicken

Dawn

A super tasty, super healthy and very satisfying salad. Works great as a vegan/vegetarian version

Prep Time 40

Course Lunch, Lunchbox, Main Course, Picnic, Salad

Cuisine Mediterranean

Servings 4

100 grams Bulgur Wheat, raw 3 1/2 ounces
30 grams French Green Lentils, raw [2 Tablespoons] rinsed
30 grams Red Quinoa, raw [2 Tablespoons} Red, brown or white- red adds colour to the dish
50 grams Chick peas, raw [1 3/4 ounce] or 100 grams pre-cooked from a jar or tin
100 grams Red Onion, minced [3 1/2 ounces] leave some long, thin strips for final garnish, if you like
100 grams Feta Cheese [3 1/2 ounces] optional
40 grams Hazelnuts, toasted and crushed lightly [just under 1 1/2 ounces]
30 grams Pumpkin Seeds, toasted [2 Tablespoons]
10 grams Fresh mint [leaves only] minced [2 teaspoons] 2-3 big stalks
1 teaspoon Salt to taste
¼ teaspoon White pepper to taste
100 grams Pomegranate Seeds about ½ a pomegranate. If you can't find pomegranate seeds, substitute with dried cranberries.
4 x 110 - 145 g Skinless Chicken Breasts [4-5 ounces] Note 1 optional

Gather and weigh your ingredients
Over medium/medium high heat, pan fry the chicken breasts until cooked through and golden- about 15-20 minutes. Set aside to cool to room temperature.
When cool enough to handle, slice about 5cm [¼ inch] thick. don't put the knife all the way through, so the slices stay together once you've put the salad together
Cook the bulgur, lentils, quinoa, chickpeas to packet instructions. Drain & Refresh.
In a large bowl, combine all the ingredients, except the dressing. Check the seasoning, adjust if necessary.

In a small bowl, whisk together:
1 Tablespoon + 1 teaspoon Pomegranate Molasses
1 Tablespoon Sesame Oil [Note 3]
1 teaspoon Extra Virgin Olive Oi
l1 Tablespoon Lemon Juice
¼ teaspoon Cider Vinegar
Pour the dressing over the salad, and mix well.
Arrange some mixed leaves on a plate and spoon the salad over. THIS SALAD IS VEGAN UNTIL YOU ADD THE CHEESE & CHICKEN
Garnish with extra pomegranate seeds, red onion, mint
This salad works well for crowds- I generally have the salad and chicken separate on the buffet table to accommodate meat eaters and vegetarians/vegans.

Note 1. Marinate the chicken breasts in some lemon juice and a pinch of Sumac for an hour or more before cooking

Note 2. Make the dressing a couple of hours in advance, to really allow the flavours to develop.

Note 3. I have used walnut oil - it can be quite strong, so I reduced the amount and increased the olive oil to get the right ratio in the recipe.