Sacred Salad

Name: Thermomix recipe: Sacred Salad
Prep time: 20 min
Cook time: 30 min
Ingredients: 200 Grams pearl barley; water for steaming; 4 chicken thighs boneless; pink salt flakes and pepper to taste; 1 cloves garlic; 100 Grams balsamic vinegar; 1 Teaspoon honey; 1 Teaspoon Yellow Mustard; pink salt flakes and pepper to taste; 200 Grams Extra Virgin Olive Oil (EVOO); 3 Handfuls salad greens; 2 oranges, peeled and cut into segments; 6 dried figs sliced thinly; 1/2 Bunch green or red seedless grapes, halved; 1 red onion sliced thinly; 80 Grams black olives, pitted and halved; 1 pomegranate seeds; 3 spring onions, sliced thinly; 80 Grams pistachios shelled; 1-2 avocado sliced; 100 Grams feta, crumbled

Serves 4-6 Prep Time 20 minutes Cook Time 30 minutes Rated: Print

This Israeli salad kept popping up all over the place so we decided to do our own! This is it. It is very delicious, add chicken if you wish.

Apparently the origin of this salad is based around the ingredients that represent the seven sacred foods of Israel as mentioned in the Torah. So I guess we are looking at barley (or you could use freekah or even quinoa), figs, grapes, olives, pomegranate, plus everything else that is contained in this amazingly delicious combo.

I was a little hesitant on the idea of the inclusion of dried figs to be honest, but we absolutely loved this salad in our house. Imagine throwing all of this goodness into a bowl and then dressing it with a wonderful vinaigrette. It couldn't be more simple, and frankly, this will be a regular feature on our menu! Enjoy.

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Need

200 Grams pearl barley
water for steaming
4 chicken thighs boneless
pink salt flakes and pepper to taste BUY
Balsamic Vinaigrette
1 cloves garlic
100 Grams balsamic vinegar
1 Teaspoon honey
1 Teaspoon Yellow Mustard Recipe
pink salt flakes and pepper to taste BUY
200 Grams Extra Virgin Olive Oil (EVOO) BUY
The Salad
3 Handfuls salad greens
2 oranges, peeled and cut into segments
6 dried figs sliced thinly
1/2 Bunch green or red seedless grapes, halved
1 red onion sliced thinly
80 Grams black olives, pitted and halved
1 pomegranate seeds
3 spring onions, sliced thinly
80 Grams pistachios shelled
1-2 avocado sliced
100 Grams feta, crumbled

Do

1: Place pearl barley into the Thermomix basket, rinse with water. Pour 1 litre of water into the Thermomix bowl and insert basket. Season chicken with salt and pepper and place into a lined Varoma dish and tray. Set into position. Cook 30 min/Varoma/speed 4. Slice chicken and set aside. Tip drained barley into a bowl. Set aside.
2: Drain the Thermomix bowl. To make the Balsamic Vinaigrette place garlic into the Thermomix bowl. Chop 3 sec/speed 6. Add remaining ingredients and blend 20 sec/speed 6. Pour over barley and stir to combine.
3: While the barley and chicken are cooking, assemble the salad on a large serving platter, starting with the salad leaves and building up until you have the cooked barley and chicken to add.
4: This keeps well for one day if you don't dress the salad greens; leave them seperate if you plan on eating it over a couple of days.

Served with

Turkish Bread

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!