Hot chicken, burghul and grape salad
Burghul is a versatile grain that makes a great base for salads. Pomegranate molasses and pistachio bring Middle Eastern flavours to this salad.
Ingredients
2 Chicken breasts
7 tablespoons Olive oil
Salt and pepper
For the marinade:
10ml Pomegranate molasses
10g Liquid honey
1 Garlic clove, peeled and crushed
For the salad:
1 Brown onion, peeled and finely chopped
200g Burghul wheat
60g Walnut pieces, toasted in a dry frying pan, coarsely chopped
15g Pistachio, coarsely chopped
100g Grapes, halved
60g Rocket leaves, roughly chopped
15g Coriander, roughly chopped
For the dressing:
25ml Lime juice
10g Harissa
Method
Preheat the oven to 200°C & line a roasting pan with baking paper.
Mix the marinade ingredients with 1 tablespoon of oil. Add the chicken breasts and mix until well coated.
Cook side by side in the roasting pan for 20 mins or until the juices run clear when the thickest part of the chicken is pierced with a knife. Remove and rest.
Meanwhile, heat 2 tablespoons of oil in a frying pan over moderate heat and add the onion. Fry gently without browning for 10 mins or until the onion is soft.
Add the burghul, fry for 1 min then add 350ml of water. Bring to the boil, cover and simmer for 10 mins, stirring occasionally. Taste and season. Transfer the burghul to a large bowl and fold through the nuts, grapes, rocket leaves and coriander.
Mix the dressing ingredients with 4 tablespoons of oil and the juices from the chicken pan. Taste and season well.
To serve, slice the chicken and place on top of the plated salad. Finish with a good drizzle of Harissa dressing.