Using sweet blueberries, tart red currants, fresh herbs, and a spicy fresh pepper, a fresh-tasting salsa is placed on top of grilled halloumi. This can be an appetizer or a small lunch. It also tastes great on sandwiches.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup cooked barley
- 1 cup cooked buckwheat
- 1 cup chopped cooked chicken breast
- 1 cup red grapes, halved
- 2 medium heads Belgian endive, halved and shredded
- 4 stalks green onions, chopped
- ¼ cup dried cranberries
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons olive oil
- ½ lemon, juiced
- 2 teaspoons honey (optional)
- salt and freshly ground black pepper, to taste
Instructions
- Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.
- Leftover rotisserie chicken is great for this salad. For the grains, you can switch them up-either all buckwheat or all barley would work, as well as other grains like farro, wheat berries, bulgur, or quinoa.
- I cooked the barley and buckwheat with some vegetable bouillon to add flavor. You can prep the grains ahead of time and keep in the fridge to make salads and side dishes throughout the week.
Nutrition Facts
| Calories | 803 kcal |
| Carbohydrate | 122 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 31 g |
| Protein | 40 g |
| Saturated Fat | 4 g |
| Sodium | 169 mg |
| Sugars | 12 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |