Burghal and Pomegranate Salad with Chicken | Peerless Foods

Burghal and Pomegranate Salad with Chargrilled Chicken and Yoghurt Sauce

Ingredients:

BURGHAL AND POMEGRANATE SALAD
400gm Burghal
1500ml Water cold
3/4 cup Herb mixture: parsley,
mint, chives chopped
1/2 cup Spring onion sliced
1/4 cup Red capsicum diced
1/4 cup Peas
1/4 cup Chick peas
1 Pomegranate seeds
1 quantity Pura Tuscan Blend
pomegranate dressing
1 quantity Pura Tuscan Blend creamy
Greek yoghurt sauce
20 x 80g Chicken thigh skewers

PURA TUSCAN BLEND POMEGRANATE DRESSING
60ml Pomegranate molasses
125ml Orange juice
20ml Honey
100ml Pura Tuscan Blend oil
1 tbl Sumac
1tbl Mint dried
40ml Turkish red pepper paste
Pinch salt

PURA TUSCAN BLEND YOGHURT SAUCE
50ml fresh lemon juice, from one lemon
2 teaspoons sugar
2 cloves garlic crushed
125ml Greek yoghurt
80ml Pura Tuscan Blend oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cumin roasted, ground

Method

BURGHAL AND POMEGRANATE SALAD

Soak Burghal for 2 hours, drain well. Add all ingredients, mix well.
Add dressing to taste. You will not require the entire amount of dressing.

TO SERVE

Wash and prepare all salad ingredients, mix together.
Add Pura Tuscan Blend pomegranate dressing into bowl, lightly toss and
season salad.
Place salad on plate. Place chicken onto plate, drizzle with Pura Tuscan Blend creamy Greek
yoghurt sauce.

PURA TUSCAN BLEND POMEGRANATE DRESSING

To make the dressing - Place pomegranate molasses, orange juice, honey and mint in a bowl.
Add Pura Tuscan Blend oil and mix well. Add a pinch of salt and more honey if dressing needs more sweetness.
Refrigerate until needed to serve.
FOR BEST RESULTS: Use within 7 days

PURA TUSCAN BLEND YOGHURT SAUCE

Combine all of the ingredients in a bowl and whisk to combine.
Refrigerate until ready to serve.
FOR BEST RESULTS: Use within 7 days

Serves 10