Persian-style grain salad with grilled chicken
By OcadoLifeComforting and quick, grain pouches are great when you want a no-fuss nourishing dinner.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
13 total- 385 g of free range mini chicken fillets
- 500 g of merchant gourmet quinoa & rice mix
- 2 cm of root ginger, peeled and grated
- 1 tbsp of pomegranate molasses
- 1 lemon, zest and juice
- 6 tbsp of extra virgin olive oil
- 4 tbsp of mixed seeds
- 1 dash of dark soy sauce
- 1 beetroot, grated or shaved with a peeler
- 1 avocado, diced
- 100 g of watercress
- 1 tbsp of honey
- 1 tbsp of mustard
Method
5 stepsStep 1
Preheat grill to high. Season the chicken fillets and grill for 5 mins, until just cooked through.
Step 2
Heat the grain pouches according to the pack instructions, tip into a bowl, allow to cool slightly then stir to separate the grains.
Step 3
Meanwhile, take another bowl and make the dressing. Mix together the ginger, pomegranate molasses, honey, mustard, lemon zest and juice and olive oil. Season and stir through the grains.
Step 4
Lastly, toast the seeds in a small pan on the hob until golden. Shake in a dash of soy sauce, mix well and take off the heat.
Step 5
When the grains have cooled down to room temperature, add the beetroot, avocado, watercress and toasted seeds, and gently fold them through. Serve topped with the chicken.