mixed grain, poached chicken & broad bean salad
Rated 5.0 stars by 1 users
Author:
Julia Busuttil Nishimura
Servings
6
This salad is a complete meal and a great salad to make ahead of time for lunches. The dressing is lemony, vibrant and wonderfully fresh. You can vary the grains, depending on your preference or what you have in your cupboard – just be sure to adjust cooking times accordingly.
Ingredients
- 1 large skinless chicken breast, around 350g
-
100g Mount Zero Biodynamic Pearl Barley
-
100g Mount Zero Cracked Freekeh
-
100g Mount Zero Organic Australian Quinoa
- 700g broad beans
- Large handful each of mint, dill, and parsley
-
65g (⅓ cup) Mount Zero Green Manzanilla Olives, stones removed, roughly chopped
- 2 radishes, finely sliced
- 50g walnuts, lightly toasted, roughly chopped
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60ml (¼ cup) Mount Zero Frantoio Extra Virgin Olive Oil
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2 tbsp Mount Zero Chardonnay Verjus
- Juice of 2 lemons
- 1 clove of garlic, finely grated
-
Mount Zero Pink Lake Salt, to taste
Mixed Grain Salad
Dressing
Directions
Place the chicken breast in a medium pot and cover with plenty of cold water. Season well with salt and bring to a gentle simmer. Cook for 8 minutes. Turn off the heat and allow to completely cool in the cooking liquid. Remove and set aside.
Meanwhile, cook the pearl barley and cracked freekeh in a pot of boiling water until tender, around 15-20 minutes. Drain and set aside to cool.
Rinse the quinoa thoroughly and cook in a separate pot of boiling water until tender, around 10 minutes. Drain and set aside to cool.
Pod the broad beans and blanch them in a pot of boiling water for 2-3 minutes. Run the beans under cold water and then remove the tough outer skin.
Place the now double podded beans in a large bowl along with the cooked and cooled barley, quinoa and millet.
Shred the chicken and add to the bowl along with the mint, dill, parsley, olives, radishes and walnuts. Mix so that everything is well incorporated.
- For the dressing, whisk all of the ingredients together, season with salt, check for acidity, adding more lemon if needed. Drizzle over the salad, toss to coat and serve.