Mixed grain, poached chicken and broad bean salad

Julia Ostro, Serves 6

Ingredients

1 large skinless chicken breast, around 350g

100g Mount Zero pearled barley

100g Mount Zero quinoa

80g Mt Zero French hulled millet

700g broad beans

Large handful each of mint, dill and parsley

65g (1/3 cup) Mt Zero Manzanilla olives, stones removed, roughly chopped

2 radishes, finely sliced

50g walnuts, lightly toasted, roughly chopped

 

Dressing

60ml (1/4 cup) Mt Zero extra virgin olive oil

2 tbsp Mount Zero Verjus

Juice of 2 lemons

1 clove of garlic, finely grated

Sea salt 

Method

Place the chicken breast in a medium pot and cover with plenty of cold water. Season well with salt and bring to a gently 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 pearled barley in a pot of boiling water until tender, around 15-20 minutes. Drain and set aside 

Rinse the quinoa thoroughly and cook in a pot of boiling water until tender, around 10 minutes. Doing the same with the millet, but cooking it for around 15 minutes. Drain both 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 touch 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. 

Print
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. Julia
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