With chicken, burghul and fresh vegetables, this salad is a complete main meal idea.
- Place the burghul in a medium bowl. Cover with cold water and set aside for 1 hour to soak.
- Preheat oven to 200°C. Place pumpkin on a baking tray. Drizzle with 1 teaspoon of the oil and season with salt and pepper. Cook in preheated oven for 30 minutes or until tender. Set aside for 10 minutes to cool.
- Meanwhile, sprinkle chicken with Cajun seasoning. Heat 1 teaspoon of remaining oil in a non-stick frying pan over medium heat. Add chicken and cook for 5 minutes each side or until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
- Cook broad beans in a saucepan of salted boiling water for 5 minutes or until tender. Refresh under cold water. Drain and remove skins. Place in a large bowl.
- Drain burghul through a fine sieve and use your hands to squeeze out excess liquid. Add pumpkin, burghul, chickpeas and coriander to bowl with broad beans.
- Heat a frying pan over medium heat. Add the cumin seeds and cook, stirring, for 1 minute or until fragrant and seeds begin to pop. Remove from heat. Combine cumin seeds, lemon juice and the remaining oil in a bowl. Add to the burghul mixture and toss to combine. Taste and season with salt and pepper.
- Thinly slice chicken across the grain. Divide salad among serving plates. Top with chicken and serve immediately.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set