Mezze Green Goddess Grain Bowl

Mezze Green Goddess Grain Bowl

Created by the wonderful @feedingspeedy this recipe takes 45 minutes, enough for 4 (plus leftovers)!

Ingredients: 

  • 1 bottle of Dr. Will's Green Goddess Dressing
  • 100g brown rice, cooked to packet instructions
  • 100g pearl barley, cooked to packet instructions
  • 100g red or black lentils, cooked to packet instructions
  • A pack of chicken thighs
  • A red onion, finely sliced
  • A jar of chickpeas
  • 1 pepper
  • 1 aubergine, cut in half lengthways & sliced into rounds
  • Sumac
  • Oregano
  • Lemon
  • Sugar
  • White wine vinegar
  • Olive oil
  • Salt

Method: 

  1. For the pickled onion, toss your red onion slices with a pinch of salt, sugar, a glug of white wine vinegar and a splash of water. Let them sit for at least 30 minutes before serving.
  2. For the chicken, marinate the thighs in the juice of half a lemon, a pinch of salt, oregano and a drizzle of oil. Marinate for at least 15 minutes (longer is fine), then lay on a baking tray and roast in a 200°C oven for 15-20 minutes until cooked through.
  3. For the peppers, char them in a hot, dry frying pan on all sides. This should take about 10 minutes. Put in a bowl and cover with clingfilm for 5 minutes; this will help the skins come off. Peel the skins off (don’t worry too much about black bits remaining), remove the stalk and insides, then cut into strips. Place in a bowl with a squeeze of lemon, drizzle of oil and a pinch of salt.
  4. For the aubergine, lay your slices on a baking tray with a pinch of salt and drizzle of oil. Roast in the oven for 10 minutes until slightly crisp. Add to your peppers and mix well. Adjust the seasoning as needed.
  5. Mix your cooked grains together, once cooled, with a drizzle of oil to stop them sticking. Store in the fridge until you’re ready to serve.
  6. Mix a can of drained chickpeas with a good pinch of salt and sumac.
  7. To assemble, start your grain bowl with a mound of mixed grains. Top with the charred peppers and aubergine, the sumac chickpeas and pickled onion. Slice up one chicken thigh per person and finish with a generous drizzle of Dr Will’s Green Goddess dressing.
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