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Nutty Grain Salad with Bacon, Egg and Avo Oil Mayo

Nutty Grain Salad with Bacon, Egg and Avo Oil Mayo

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A hearty lunch or dinner salad – perfect for warmer weather.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
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Nutty Grain Salad

3 C (750 ml) vegetable stock
½ (90 g) onion, finely chopped
¾ C (180 ml/145 g) stampkoring (pearled wheat)
¼ C (60 ml) Westfalia Garlic Flavoured Avocado Oil
2 Tbsp (30 ml) white wine vinegar
1 (400 g) tin chickpeas, drained (make vegan mayo with the reserved brine)
1 (410 g) tin lentils, drained
100 g roasted and salted cashews
salt and pepper

Avocado Oil Mayo

1 large egg yolk
1 Tbsp (15 ml) lemon juice
1 tsp (5 ml) Dijon mustard
¾ C (180 ml) Westfalia Garlic Flavoured Avocado Oil
1 Tbsp (15 ml) chives, finely chopped
salt and pepper

To Serve

200 g streaky bacon, cooked
4 large eggs, poached
handful micro herbs
lemon wedges, to serve

Nutty Grain Salad

Bring the vegetable stock up to a boil over medium heat. Add the onion and stampkoring (pearled wheat), cover with a lid and simmer for 30 minutes, until tender. Drain off any excess water and stir in the Westfalia Garlic Flavoured Avocado Oil, vinegar, chickpeas, lentils and cashews. Allow to cool and season to taste.

Westfalia  Garlic Flavoured Avocado Oil Mayo

Place the egg yolk, lemon juice and mustard into a food processor and blend until smooth. Add the Westfalia Garlic Flavoured Avocado Oil in a slow steady stream with the motor running. Once all of the oil has been incorporated and the mixture is thick, add the chives and season to taste.

To Serve

Divide the grain salad into serving dishes. Top each portion of salad with a dollop of the mayo, bacon and a poached egg. Garnish with micro herbs and serve with a few lemon wedges.

TIP: Omit the bacon for a vegetarian option or replace the bacon with smoked chicken, tinned tuna or shredded rotisserie chicken.