MIXED SALAD with POMEGRANATE and SUMAC DRESSING

Thank goodness for the Brisbane storms, as I had no choice but to hang up my renovators' hat this afternoon and come home and cook. We all have something in our lives that helps us relax, that rejuvenates us and makes us feel like US again. For some people it is sex, for some it is reading, for some it may even be playing Playstation (oh my Chris you fall straight into this category). For me my way to unwind is cooking (and exercise). But when you can’t run or walk outside or drive to your Pilates studio, cooking quickly becomes the best option. I have sorely missed blogging about my daily dishes over the past few months and I will try my hardest to continue with at least a few dishes a week as my life continues to spin in crazy circles. Hope you enjoy this vibrant salad as much as I truly enjoyed creating and eating it. 

INGREDIENTS

Salad

• 2 generous handfuls of mixed 4 leaf lettuce
• 1 large tomato, finely diced
• 1/2 heaped cup red cabbage, roughly shredded
• 1 x 400ml tin of brown lentils, washed & drained
• 1 medium ripe avocado, cut into small pieces
• 1/2 large pomegranate, little jewels removed and insides discarded 
• 2 teaspoons fresh parsley, finely chopped
• 1 lime, cut into quarters

Dressing

• 1 large garlic clove, finely chopped or 1 teaspoon crushed garlic granules
• 1 teaspoon sumac
• juice of 1/4 of a lemon 
• 1 teaspoon white vinegar
• 1 teaspoon extra virgin olive oil
• 1-2 tablespoons water 
• sea salt 

COOKING / PREPARATION 

1. Combine the lettuce, tomato, cabbage, lentils, avocado and pomegranate in a large bowl and toss well to combine. 

2. To make the dressing combine all ingredients in a small screw-top jar and shake well. Depending on how runny you want your dressing you can chose to add either 1 or 2 tablespoons of water (I used two). 

3. Pour the dressing over the salad, sprinkle the parsley and squeeze lime juice over the vegetables. Toss well. 

Serves / 2 as a main / 4 as a side 

Total Preparation / Cooking time / 15 minutes 

x Emily 

THE LAZY MAN'S TABBOULEH

May I stress that this is ‘lazy’ tabbouleh and therefore I am aware that the traditional Lebanese tabbouleh would be shaking its head in shame at my version! This is my take on my mother's delicious Lentil Salad. I love adding a teaspoon of ground sumac to it, but this is not necessary. I have tried this tabbouleh with olive oil and much prefer it with red wine vinegar. This vegetarian dish is perfect as a side or for a main meal accompanied with cooked chicken breast pieces, cooked quinoa or more lentils or legumes (such as chickpeas). 

INGREDIENTS

• 1 bunch of parsley, stalks removed, parsley washed & drained and roughly chopped
• 4 medium tomatoes (around 500g), roughly chopped
• 1 x 400g tin brown lentils, rinsed and drained 
• 2 garlic cloves, finely chopped
• the juice of 1 lemon
• 1 tablespoon red wine vinegar
• Optional- 1 teaspoon ground sumac 

PREPARATION 

1. Combine all ingredients in a medium serving bowl. Toss well to combine and place in the fridge for at least 30 minutes before serving, so that the lemon can absorb into the parsley. 

Serves / 4 - 6 as a side / 4 as a main with chicken 

Total Preparation time / 15-20 minutes 

x Emily 

SUMAC SPICED CHICKEN

Sumac is one of my favourite spices. Its dark fuchsia colour and tangy lemony flavour makes it seem so mysterious to me. Sumac (pronounced SOO-mak) is the fruit of a flower that blooms in the Middle East & Mediterranean. The berries of the sumac flower differ in colour from bright red to dark purple, depending on where the flower grows. Sumac has nearly no aroma but tastes tangy and has a subtle hint of citrus. I have only tried using sumac with chicken and tomato & red wine vinegar salads, but I have heard it goes wonderfully with lamb. If you haven’t experienced this spice yet, you are missing out.

INGREDIENTS

• 1/2 cup brown rice 
• 2 small heads or 400g broccoli, cut into even florets & stalk thinly sliced 
• 250g chicken breast, cut into even 3cm pieces 
• 2 tablespoons sumac 
• 2 garlic cloves, finely chopped
• 2 tablespoons fresh parsley or shallots, roughly chopped, plus extra to serve 
• the juice of 1 lemon 
• 1x 400g tin of brown lentils, rinsed & drained

COOKING 

1. Cook brown rice by bringing the rice and 1 1/2 cups water to the boil in a medium saucepan. Reduce heat and simmer, cooking for around 20-25 minutes or until all water has been absorbed. When the water has almost been absorbed, uncover the saucepan and place a colander or sieve on top with the broccoli in it. Cover with the saucepan lid and steam for 5 minutes, whilst the rice finishes cooking. 

2. Preheat the oven to 200 degrees celsius fan-force. Line a baking tray with baking paper. 

3. Combine chicken pieces, sumac, parsley and 1/2 the juice of the lemon in a small bowl and stir well to combine. Place seasoned chicken in a single layer on prepared baking tray and cook in the oven for 10 minutes or until chicken is cooked through. 

Serve cooked chicken on a bed of brown rice and brown lentils. Add extra herbs and squeeze the remainder of the lemon juice on top, if desired. 

Serves / 2 

Total Preparation time / 10 minutes 

Total Cooking time / 35-40 minutes (including cooking rice)

x E