Byron Sprout Salad with Chargrilled Chicken

The theme for this month’s #LetsLunch bunch cookup is “Cold entree” which, translated into Australian means a main course that is served at room temperature, usually in the hot summer months. Right? Righto. SO what to do this time? Since it is the middle of winter here at the moment it is hard to be inspired by this sort of dish. However, I just closed my eyes, imagined it was February and I was sitting on Wategos Beach at Byron Bay soaking up the sun. What would I want for lunch???

We spend a lot of time in Byron Bay, a beautiful semi-sleepy surf town in Northern NSW. Every Thursday there is a wonderful farmer’s market where one stall sells a most fantastic assortment of sprouts – including sprouted chickpeas, lentils, mungbeans, peas, alfalfa as well as delicious soaked almonds. Every week I would buy bags of sprouts, and this became our favourite do-ahead vacation lunch for those steamy summer days when I like to get the hot cooking out of the way early in the day.

Byron Sprout Salad

Salad

  • 500 g mixed sprouts (sprouting chickpeas, lentils, peas, mung beans etc)
  • 100 g snow pea shoots or other green shoots, roughly chopped
  • 1 bunch watercress or rocket (arugula), roughly chopped
  • 2 cups cooked brown rice
  • 1 cup cubed, roasted beetroot (red beet)
  • 1 avocado, peeled and cubed
  • 1 cup roasted almonds, roughly chopped, reserving ¼ cup for garnish
  • 8 – 10 chicken thigh fillets, marinated in a dash of olive oil and verjuice

Dressing

  • 150 ml olive oil
  • 50 ml verjuice or white wine vinegar
  • sea salt and pepper

Season the marinated chicken with lots of salt and pepper. Cook on a very hot barbeque until almost cooked through. Set aside, covered with foil, until needed, at least 1/2 hour in advance.

Mix all salad ingredients together. Dress, seasoning well with salt and pepper to taste. Tear the chicken into large lobes and pile on top of the salad. Sprinkle reserved almonds on top of the chicken.

Serves About 8

For some other LetsLunch posts this month, check out the following:

Cheryl’s Spicy Sichuan Sesame Noodles at A Tiger in the Kitchen.

Charles’ Cold Olive Oil Poached Chicken, Potato and Watercress Salad with Buttermilk Tarragon Dressing at The Taste of Oregon.

Charissa’s Smoked Salmon BLT with Dill-Horseradish Aioli at Zest Bakery.

Danielle’s Couscous with Cilantro Pesto & Halloumi at Beyond the Plate

Eleanor’s Cold Noodles with Hoisin Pork, Spicy Shrimp and Stir-fried Vegetables at Be A Wok Star.

Emma’s Mul Naengmyun (it makes me think of this) at Dreaming of Pots and Pans.

Linda’s Gazpacho Rolls at Free Range Cookies.

Lisa’s Byron Sprout Salad with Chargrilled Chicken at Monday Morning Cooking Club.

Maria’s Croque Monsieur with Cheese Bechamel at Maria’s Good Things.

Rebecca’s Rack of Lamb with Mustard and Rosemary at GrongarBlog.

Rashda’s Gazpacho with an Indian Twist at Hot Curries & Cold Beer.

Victor’s Seafood Napoleon at The Taste of Oregon.

Share:

Facebook
Twitter
Pinterest
WhatsApp
LinkedIn

One Comment

  1. Claire

    Where can I order the new book from

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media

Recently

Instagram

On Sunday, we will celebrate the festival of Purim.
Here’s the simple version of the story:
Some time around the 4th C BCE, Esther, the Jewish queen of Persia, was told by Mordechai, her cousin, that Haman, the King’s advisor, 
was planning to kill all the Jews. Esther rallied the King, thwarted the genocide and became a heroine.
We celebrate, wear fancy dress and eat hamantashen, a three cornered pastry that represents evil Haman’s three cornered hat.

In a nutshell,
THEY TRIED TO KILL US,
WE SURVIVED,
LET’S EAT!

This is a phrase that I always said lightly (and almost jokingly!) about the festivals of Pesach, Chanukah and Purim. The stories of those festivals were from times so so so long ago. 
We never imagined that in 2024 we would be fighting to survive all over again.  And it seems we’re not quite ready to eat.

We all need to keep standing up and fighting - for Israel and for the Jewish people.
Am Yisrael Chai. 

P.S. Since it is Purim, eating hamantashen is a must. If you want to make your own (these are a batch of mini hamantashen straight out of the oven) you can find recipes in MMCC books 1 and 4.

There’s also a link in my profile to our MMCC recipe.
And Chag Pesach Sameach.

#purim #amyisraelchai #hamantashen #hamastashen
...

345 14

Today I turned 60.
Crazy, huh? (Yes I think so too!)

I’m grateful for so many things.
I’m grateful that I live in one of the most beautiful cities in one of the best countries in the world.
I’m especially grateful for my wonderful family and friends (and my dog Winston).

But it’s a really tough time to celebrate as it feels like the world is falling apart.
My country has changed. It feels like a divided nation with so many fuckers just full of so much hate.
And the ongoing hostage situation and war in Gaza is unfathomable and devastating.
I have managed to step away from the news/instagram for the day today to enjoy this HUGE😳milestone. I’ve done all the things I love to do (walk, eat, chat, drink, eat some more and start the day with a spicy bloody Mary) with almost all of the people I love the most. What more could I ask for?

Well, since you asked, I have 3 tiny wishes for my birthday, and unsurprisingly they are all related to Israel:
1/ I wish that each and every one of the hostages comes home now,
2/ I wish that Israel completely demilitarizes Hamas ASAP so the war can end, and
3/ I wish that the Palestinian people acknowledge Israel’s right to exist and just let Israel live in peace.
Not too much to ask?
Am Yisrael chai! 💙💙💙

💙
💙
💙
💙
💙
💙
💙
💙
💙

#amyisraelchai #istandwithisrael #turning60 #happybirthdaytome #bornin1964 #walkingupanappetite #sydneyfood #sydneyeats
...

803 226

Facebook

Categories

MMCC Related

Related Posts

hamantashen Purim Jewish tradition triangular pastry

Hamantashen Time. Purim is here!

It’s hamantashen time at our place. The Jewish festival of Purim is coming soon. Hamantashen is the name for the sweet three-cornered filled pastry served