Farro • Chickpeas • Cucumber • Cherry Tomatoes • Banana Peppers • Creamy Berbere Dressing
By Green Garden Bakery youth and chef coach Sameh Wadi from World Street Kitchen, Milkjam Creamery and Grand Catch.
Rainbow Heat Wave Salad by Green Garden Bakery Youth
Learning to cook without borders.
Lammi, Maimoona and Aliya created their salad concept based on a family favorite Ethiopian chicken and rice dish. Berbere is a hot spice made up of coriander, cumin, cardamom, red chili peppers, cinnamon, ginger, cloves and more and a central ingredient to Ethiopian cuisine. Chef Coach Sameh encouraged the youth to stretch their “cooking without borders” muscles and share their native flavors. The young chefs did and delivered a delicious, fun, surprising and exciting salad mix.
Rainbow Heat Wave
WITH CREAMY BERBERE DRESSING
Makes 8 (1-cup) servings
Salad Ingredients
- 1 cup uncooked farro
- 1 (15-ounce) can chickpeas, rinsed, drained
- 1 cup chopped cucumber
- 1 cup chopped red and/or green bell pepper
- 1 cup cherry tomatoes, halved
- 1 cup mild banana pepper rings (jarred)
- ½ cup chopped fresh Italian parsley
- 8 cups shredded romaine hearts and red leaf lettuce
Dressing Ingredients
- ½ cup plain yogurt
- ¼ cup lime juice
- ¼ cup vegetable oil
- 1 Tbsp. pomegranate molasses
- 1 tsp. banana pepper brine (from jar)
- 1 – 1 ½ tsp. dried berbere spice blend
- ½ tsp. dried Italian seasoning
- ½ tsp. paprika
- ½ tsp. salt or to taste
Toppers
- Puffed Rice (find in cereal aisle)
- ½ cup chopped fresh cilantro
Directions
- Cook farro according to package directions. Let cool.
- Meanwhile, in a large bowl, mix all the salad ingredients, except salad greens.
- To make the dressing, process all dressing ingredients in a food processor or blender until smooth. Salt to taste.
- Stir half the dressing into the salad mixture; toss to coat well. Arrange salad greens on plates. Spoon salad mixture on top of mixed greens. Drizzle with remaining dressing. Garnish with puffed rice and cilantro.
Cook's Notes
To add seasoned chicken to salads: Rub 4 boneless, skinless chicken breasts with 2 Tbsp. vegetable oil, 1 Tbsp. berbere seasoning. Refrigerate for 6 hours or overnight. Place chicken on parchment-lined baking tray. Bake at 375˚F for 15 to 20 minutes or until no longer pink in center. Let cool; chop and add to salad.
Making the dressing 1 day ahead allows the spices to bloom for the most flavorful dressing.
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