President’s Choice shared with us this delicious recipe for 5-Grain Salad with PC® Tahini & Preserved Lemon Vinaigrette. This easy entrée is made possible thanks to a few tasty time savers. Ready-to-heat grilled eggplant, a zesty tahini lemon vinaigrette and a pre-made grain blend. Simply serve it warm or chilled.
5-Grain Salad
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ready in: 40 minutes
Difficulty Level: Intermediate
Ingredients:
- 1½ cups (375 mL) peeled and cubed winter squash, such as kabocha, butternut or acorn (1/2-inch cubes)
- 2 tbsp (30 mL) olive oil, divided
- 1½ tsp (7 mL) salt, divided
- 1/2 pkg (3/4 cup) PC® Blue Menu 5-Grain Blend
- 1/2 cup (125 mL) PC® Tahini & Preserved Lemon Vinaigrette, divided
- 2 tbsp (30 mL) chopped fresh mint, divided
- 1/2 pkg (250 g) PC® Grilled Ready Veggie Eggplant
- 1/4 cup (60 mL) pomegranate arils (optional)
- 2 tbsp (30 mL) coarsely chopped PC® Honey Roasted Pistachios
- 2 tbsp (30 mL) crumbled feta cheese
Directions:
1. Preheat oven to 425ºF (220ºC). Spread squash over parchment-lined baking sheet. Drizzle with 1 tbsp (15 mL) oil and sprinkle with 1/2 tsp (2 mL) salt. Bake, turning halfway, until tender when pierced with tip of sharp knife, about 20 minutes.
2. Meanwhile, bring 4 cups (1 L) water to a boil in a small saucepan. Stir in grain blend and 1/2 tsp (2 mL) salt. Reduce heat to medium-high and cook uncovered 10 minutes. Drain and transfer to bowl. Stir in 1/4 cup (60 mL) vinaigrette and 1 tbsp (15 mL) mint until evenly coated.
3. Meanwhile, heat remaining 1 tbsp (15 mL) oil in large nonstick skillet over medium. Working in batches, arrange eggplant in single layer. Do not crowd. Cook 5 to 7 minutes, turning occasionally, until heated through and lightly browned. Season with remaining 1/2 tsp (2 mL) salt.
4. Arrange eggplant in a single layer across bottom of an oval or round serving platter. Spread marinated grains evenly over eggplant. Layer with squash, pomegranate arils (if using), pistachios and cheese. Drizzle with remaining 1/4 cup (60 mL) vinaigrette and garnish with remaining 1 tbsp (15 mL) mint. Serve immediately or chill, if desired.
Try this: Add more depth of flavour to the grain base by stirring in 1/4 tsp each ground cumin and coriander. Add them in Step 2 at the same time as you stir in the vinaigrette.
