Chicken and freekeh salad with pomegranate

Method

1. Heat the oven to 190°C/170°C fan/ gas 5. Bring a large pan of water to the boil over a high heat. Add the freekeh and cook for about 30 minutes or until tender. Do check, as large grains will take longer to cook. When ready, the grains will feel slightly springy when pressed between your finger and thumb, similar to cooked pearl barley.
2. Once cooked, remove the freekeh from the heat, drain and put in a large bowl. Allow it to cool a little – I like to keep it slightly warm as it soaks up more of the flavour of the dressing.
3. Meanwhile, put the chicken breasts in a baking tray and drizzle over the 4 tbsp pomegranate molasses. Scatter over the dried mint and za’atar, then season with salt and pepper. Roast for 25-30 minutes until the chicken is cooked through (the juices should run clear when pierced with a skewer in the thickest part). Allow to cool slightly, then slice thinly. Retain the juices.
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4. Add the chopped parsley, spring onions and chives to the freekeh and mix through. Add the pomegranate seeds, chicken and its juices, rocket and chilli, then combine well.
5. Mix all the dressing ingredients in a small bowl, then toss through the salad, reserving a little to serve on the side.