Cracked wheat adds nuttiness to this sturdy,layered salad.William MeppemI love how adaptable,portable and agreeable this salad is. It's a workhorse and can become your lunch at work the next day.
INGREDIENTS
- 1 cup burghul
- 1 cup chicken stock (or vegetable stock)
- 1 cos lettuce,leaves separated
- 1 avocado,sliced
- 1 fresh jalapeno chilli,finely sliced
- 1-2 spring onions,finely sliced
- ½ cup chopped smoked almonds
- juice of 1 lemon
- olive oil
Dressing
- ½ cup sour cream
- ¾ cup buttermilk
- 1 tbsp nutritional yeast flakes
- 3 tbsp finely chopped dill
- 3 tbsp finely chopped mint
- copious amounts of salt and pepper
METHOD
Add the stock to a saucepan and bring to the boil. Once it has hit a rolling boil,add the burghul,turn off the heat,cover with a lid and set aside for 15 minutes. Season with salt and pepper. Fluff with a fork and allow to cool.
While the burghul is cooking,add all the dressing ingredients to a small bowl and using a fork,whisk to combine. Taste and generously season with salt and pepper.
Place the lettuce leaves across the base of a large platter. Drizzle over some of the dressing,spoon over the grains,followed by a little more dressing. Season with salt and pepper then top with the avocado. Drizzle over a little more dressing then scatter withjalapeno,spring onion and almonds. Squeeze over the lemon juice,drizzle with olive oil,season again with salt and serve.
Serves 4
This recipe is from episode five ofGood Food Kitchen season 2,screening on 9Now.