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middle eastern crunch salad (1)

Middle Eastern Crunch Salad

Monday Morning Cooking Club Recipe Video Series: Number Two

Three simple recipes which combine to make a delicious and substantial salad with spiced chicken and rice. Serve with warmed pita bread, a wedge of lemon and a bowl of extra parsley hummus on the table. It can also be served with harissa alongside or chopped red chillies for a fiery option.

Leftovers will keep well stored in an airtight container in the fridge for several days.

Big shoutout to Georgia Samuel from Famish’d Melbourne for a wonderful recipe.

Middle Eastern Crunch Salad
Servings Prep Time Cook Time
6people 30minutes 20minutes
Servings Prep Time
6people 30minutes
Cook Time
20minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
Parsley Hummus:
  1. Start this recipe the day before if using dry chickpeas. Soak the chickpeas in water overnight. Drain and rinse, then place in a saucepan and cover generously with water. Bring to the boil, then simmer for an hour or until soft to bite. Rinse with cold water to stop cooking.
  2. For the hummus, place the tahini, garlic, lemon juice, olive oil, and water in a food processor and process until smooth. Add the chickpeas, parsley, salt and pepper and process for a few minutes until very smooth. If necessary, add more oil, water or lemon juice to suit your preferred consistency and taste. Taste for seasoning. Pour into a bowl and lightly stir the paprika through. Drizzle with olive oil to serve.
Chicken:
  1. For the chicken, mix together the olive oil, cumin, coriander, cinnamon and garlic and rub into the chicken. Place in the fridge to marinate while you make the salad, or overnight if desired.
  2. Barbecue or pan fry the chicken until cooked through. Arrange on top of the salad and dollop some of the hummus on top. Serve the rest in a bowl alongside.
Salad and Dressing:
  1. For the salad, cook the two types of rice in separate saucepans according to the packet instructions. Drain well and cool. Finely dice the capsicums, celery and spring onions into small pieces and place in a large mixing bowl.
  2. Toast the pine nuts in a frying pan over medium heat, tossing constantly, until lightly browned. Remove from the pan immediately and set aside to cool.
  3. Add the pine nuts, coriander and pomegranate seeds to the diced vegetables. Combine well with rice and toss through the sunflower seeds.
  4. For the dressing, combine all the ingredients and mix well. Pour the dressing over the salad and toss. Tip onto a serving platter.
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2 Responses to Middle Eastern Crunch Salad

  1. Hanna Farber November 2, 2016 at 12:29 pm #

    This salad is wonderful. Don’t be put off by the mess of removing pom arils. I have a tool that was developed for home use by Israeli co-operative pomegranate farmers to pit the entire pomegranate in less than 2 minutes. It’s got a bowl, grid, and a dome top. I found it on eBay and they ship internationally from Israel. Now I look for recipes with pom arils. Even though I don’t eat celery or capsicums, I left them out and this salad was still terrific.

  2. Maxine November 2, 2016 at 10:15 pm #

    Where can I fine the teiglach recipe.
    Thanks,
    Maxine

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