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Nutty Grain Salad with Bacon, Egg and Avo Oil Mayo
A hearty lunch or dinner salad – perfect for warmer weather.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
Ingredients
Nutty Grain Salad
3 C (750 ml) vegetable stock
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 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
handful micro herbs
lemon wedges, to serve
Method
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:Â Omit the bacon for a vegetarian option or replace the bacon with smoked chicken, tinned tuna or shredded rotisserie chicken.
