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Persian style grain salad with grilled chicken

Comforting and quick, grain pouches are great when you want a no-fuss dinner.

Serves 4-6 Total Time 30 mins


  • 1 pack free range mini chicken fillets
  • 2 x 250g pack Merchant Gourmet
  • British Quinoa & Rice Mix 
  • 2cm ginger, peeled and grated 
  • 1 tbsp pomegranate molasses
  • 1 tbsp honey
  • 1 tbsp mustard of your choice
  • Zest and juice of 1 lemon
  • 6 tbsp extra virgin olive oil 
  • 4 tbsp mixed seeds
  • Dash of soy sauce 
  • 1 large beetroot, grated
  • 1 avocado, diced
  • 100g watercress


  1. Preheat the grill to high temperature. Season the chicken fillets and grill for 5 minutes, until they’re just cooked through. 
  2. Heat the grain pouches according to the pack instructions, tip into a bowl, allow to cool slightly then stir to separate the grains.
  3. Meanwhile, take another bowl and make the dressing. Mix together the ginger, pomegranate molasses, honey, mustard, lemon zest and juice and olive oil.
  4. Season and stir through the grains. Toast the seeds in a small pan on the hob until golden. Shake in a dash of soy sauce, mix well and take off the heat. 
  5. When the grains have cooled down to room temperature, add the beetroot, avocado, watercress and toasted seeds, and gently fold them through. Serve topped with the chicken.
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