Strawberries are in season and it’s time to celebrate with a warm salad that will keep you full and satisfied, while loading you up with greens and good stuff.
Winter can be a tempting time to let all that healthy eating go in favour of comfort food that sticks to your ribs and warms you from the inside (while doing your body few favours in the long term), but this delicious salad is warm, healthy and filling – the holy trilogy of winter eats.
Strawberries have just come into season and are high in vitamins C and K, and beetroot is a rich source of vitamins B6 and B9 and minerals such as iron, magnesium and potassium. Add some healthy grains, chicken and legumes, and you’ve got a healthy and satisfying winter meal.
Many of the ingredients of this recipe are easily swapped out for something else, if you don’t like them or have them to hand – see notes at the bottom for some suggestions.
Warm strawberry and beetroot salad with grains and greens
Serves 4-6 as a main course.
- ½ cup burghul (cracked wheat)
- ½ cup pearl barley
- 1 can black beans, drained
- 1 can lentils or chick peas, drained and rinsed
- ½ red onion, thinly sliced
- 250g Queensland strawberries, quartered
- ¼ cup each slivered almonds and pine nuts, lightly toasted
- 2 tablespoons pumpkin seeds, lightly toasted
- 4 cooked baby beets, diced
- 1 cup rocket leaves
- 1 bunch Tuscan kale, finely shredded
- Cooked BBQ chicken, shredded
- Pomegranate arils
- 2 tablespoons honey
- 3 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- Sprinkle of salt flakes
- Cook burghul and barley separately in boiling water until al dente, see packet recommendations for times. Drain and set aside to cool a little.
- Place all remaining salad ingredients in a large bowl and toss to combine.
- Whisk the dressing, pour over the salad and toss gently again to combine.
- Serve warm or cold with crusty sourdough bread.
- Any combination of beans, lentils, pulses and wild rices works well in this salad.
- Hazelnuts and walnuts are a great switch-out for almonds and pine nuts.
- For a tangy twist on the dressing, replace the lemon juice with passionfruit juice.