Pilaf Chopped Salad with Toasted Cumin and Marjoram

Makes about 6 Cups Salad

® Bluebird Grain Farms


1 Cup Potlach Pilaf
1 Teaspoon whole cumin seeds
2 Tablespoons finely chopped shallot
1 Tablespoon plus 2 teaspoons apple cider vinegar
1 Teaspoon kosher salt
1 Large pinch fresh cracked black pepper
2 Tablespoons olive oil
1 Tablespoon mayonnaise
1 Cup cooked garbanzo beans
1 Cup chopped cucumber
1 Cup halved cherry tomatoes
2 Tablespoons chopped fresh marjoram leaves
½ Cup crumbled feta
1 Avocado, peeled, seeded and chopped
1 Small head romaine or leaf lettuce, chopped

Pilaf Chopped Salad with Toasted Cumin and Marjoram
In a medium saucepan, bring the pilaf to a boil in 4 cups of water. Cover, reduce heat to low simmer, and cook for 20 minutes. Drain pilaf in a strainer and set aside to cool a little bit. Meanwhile, put a small frying pan over medium heat and add the cumin seeds. Toast until fragrant and darkened a little bit, about 2 minutes. Put the cumin seeds in a mortar & pestle (or spice grinder), let cool for a few minutes, then coarsely grind.

In a small jar, combine the shallot, vinegar, cumin, salt pepper, olive oil and mayonnaise. Put the lid on and shake to combine, set aside. In a large bowl combine the garbanzo beans, cucumber, tomato, marjoram, feta and the pilaf. Toss with the dressing. Taste and add more salt & pepper if needed. Salad can be made ahead to this point and refrigerated for up to 2 days. Let salad sit at room temperature for 30 minutes before serving if possible. Just before serving, gently toss the salad with the avocado and lettuce. Enjoy!