Ingredients
- 13/4 cup thick grains bourghol
- 1 small onion, finely chopped
- 1 tablespoon vegetable oil
- 21/2 cups chicken stock
- 1/2 cup dark raisins
- 3 spring onions, white and green part finely sliced
- 1 orange
- 1/2 cup peeled pumpkin seeds (or chopped walnuts or almonds)
- 2 avocados
- For sauce
- 1/2 cup orange juice
- 1/4 cup lemon juice
- ⅓ cup vegetable oil
- 1 tablespoon crushed ginger
- 2 garlic cloves, crushed
- 1/2 teaspoon ground white pepper
- Salt
Directions
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Fry onion in vegetable oil over low heat till tender, raise heat, add chicken stock and bring to the boil.
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Wash bourghol, squeeze dry and add to the boiling chicken stock, cover pan and cook mixture over low heat 20 minutes.
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Remove pan from heat, stir ingredients with a fork, cover again, and set aside till cooled.
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Peel orange, separate into segments, and remove membrane.
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To prepare sauce
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Mix all ingredients.
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(Recipe may be prepared to this step a day before serving, peel avocado just before mixing).
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Mix salad ingredients with sauce and place on a serving plate over red lettuce leaves, if desired.
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N.B.: For a nice presentation, set aside some of the raisins, spring onion, and seeds to sprinkle on top of the salad before serving.