This flavour-packed Mediterranean inspired salad is sure to be your new favourite weeknight meal. Take lightly-spiced grilled chicken, add cauliflower, burghul some fresh parsley and walnuts for a satisfying and tasty salad to impress.
Burghul is an exceptionally versatile grain that is not only easy to cook, but a delicious way to add texture to any dish. Burghul, also known as bulgur wheat, is a common ingredient in Middle Eastern cuisines that most people would recognise speckled through their fragrant bowl of tabbouleh. The burghul you would buy from a store is made from the parboiled, crushed and dried whole grains (groats) of durum wheat and is sold graded by size of the grain, from fine to coarse. Easy to cook and with a mild, nutty flavour, burghul is a versatile ingredient that can be used in a wide range of dishes.
1.Combine half the oil, molasses, cumin and garlic in a large bowl with chicken. Cover, refrigerate 3 hours or overnight.
2.Bring stock to the boil in a medium saucepan. Remove from heat, add burghul, cover, stand 5 minutes.
3.Preheat grill. Cut cauliflower into 1.5cm florets. Place on oven tray; drizzle with remaining oil, season. Grill for 8 minutes, turning halfway, until tender.
4.Meanwhile, make pomegranate dressing. Place ingredients in a screw-top jar, shake well.
5.Drain chicken, discard marinade. Cook chicken on a heated oiled char-grill plate (or barbecue or grill), for 3 minutes each side or until cooked through. Remove chicken from heat, cover loosely with foil, rest 10 minutes, then slice thickly.
6.Spoon burghul onto a platter; top with chicken, cauliflower and other ingredients. Drizzle with dressing.
To remove seeds from the pomegranate, cut it in half cross-ways, hold it, cut-side down in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily, discard any white pith that falls out with them. Pomegranate molasses is available at delis, middle eastern food stores, specialty food shops and most major supermarkets.
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