Grain Salad Bowls with Avo and Roast Chicken

  • Prep: 25 minutes
  • Cook: 5 minutes
  • Ready in: 30 minutes
  • Serves 4

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Recipe

Ingredients: FOR THE GRAINS
  • Olive or avocado oil, for frying
  • 400 g tin chickpeas, rinsed and drained
  • Salt and pepper
  • 125 ml (½ cup) pumpkin seeds
  • 375 ml (1½ cups) leftover rice
  • 1 red onion, finely chopped
  • Zest of 1 lemon
  • Handful mint, chopped + extra
  FOR THE DRESSING
  • 60 ml (¼ cup) avocado or olive oil
  • 60 ml (¼ cup) lemon juice
  • 15 ml (1 tbsp) honey
  FOR THE BOWL
  • 250 ml (1 cup) roast chicken, shredded
  • 2 firm-ripe avocados, sliced or cut into roses
  • 125 ml (½ cup) crumbled feta
  • Handful rocket

Description

Method:
  1. Heat a splash of oil in a frying pan and toast the chickpeas for about 5 minutes or until golden. Season with salt and pepper. Take off the heat and mix through the seeds then rice, onion, lemon zest and mint.
  2. For the dressing, combine all the ingredients. Season with salt and pepper.
  3. For the bowl, divide the grain mixture between 4 bowls with the chicken, avo, feta and rocket. Serve with the dressing.
  How to: To make avo roses, remove the avocado skins and pips. Working with 1 half at a time, place cut side down on a cutting board. Slice through the width into very thin slices.Fan out the slices into a straight line. Beginning at one end, gently roll up the slices into a spiral rose shape. Repeat with the rest.   Load shedding tip: This recipe is great to make on a skottel braai or gas. Alternatively skip the toasting of the chickpeas.