Lebanese Inspired Bowl

INGREDIENTQTYUNIT
FOR QUINOA TABBOULEH  
Quinoa50 
Parsley50gms
Mint10gms
Olive Oil1tbsp.
Lemon juice1/2juice of half a lemon
Maldon Sea Salt* to taste
FOR SUMAC MARINATED CHICKEN
Chicken Breast150gms
CAARA Sumac Spice*5/ 1gms / teaspoon
Garlic2-3cloves
Olive Oil*1tbsp
Maldon Salt *TOto taste
HARISSA SPICED CHICKPEAS  
 Boiled Chickpeas50gms
Lemon juice1/2juice of half a lemon
Harissa Sauce *1teaspoon
Maldon Sea Salt * to taste
FOR STIR FRY VEGETABLES  
CAARA Aglio E Olio2-3teaspoon
Assorted Vegetables100gms
Maldon Sea Salt* to taste
CAARA ACCOMPANIMENT PRODUCTS  
Red Pepper Hummus* 100gms
CAARA seed mix*10gms
Marinated Queen Olives*80gms
Avocado*50gms
Crispy Whole Wheat Pita*50gms
  

METHOD:

FOR QUINOA TABBOULEH:

  • Take a bowl, bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over a high heat. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let covered, for 5 minutes. Fluff with a fork. Put into the fridge to cool.
  • Take a bowl add herbs, olive oil and lemon juice to the bowl with quinoa and toss. Season to taste with salt and keep aside.

FOR SUMAC CHICKEN:

  • Combine oil, garlic, sumac, lemon rind and lemon juice in a bowl. Rub mixture over chicken. Cover and refrigerate for 1 to 2 hours.
  • Heat a grilled pan over medium heat and grill the chicken from both the sides. Then put it on the oven at 180c for 10 minutes or until cooked through. Keep it cool and cut lengthwise in strips.

FOR HARISSA CHICKPEAS:

  • Take a bowl add the soft boiled chickpeas, lemon juice, salt and harissa paste toss it well and set aside.
  • Peal and slice avocado’s and leave aside.

FOR STIR FRY VEGETABLES:

  • Cut the vegetable and marinated with salt, pepper and olive oil.
  • Heats the nonstick pan adds the olive oil and seared the vegetables then add CAARA Aglio E Olio sauce and toss it well.

FOR ASSEMBLING YOUR MEAL:

  • Take the serving bowl and arrange the quinoa tabbouleh on one side, then arrange sumac cooked chicken on the another side, harissa chickpeas, stir fry vegetables, marinated queen olives, sliced avocado, and grilled pita bread.
  • Sprinkle with CAARA seed mix and a handful of fresh farm mint leaves.
  • Serve on the side with CAARA Red pepper hummus.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.