Freekeh, chicken and pomegranate salad

Freekeh, chicken and pomegranate salad

The beauty of this hearty chicken salad is that all you have to cook is the freekeh – a nutty grain with a pleasingly chewy texture.

Freekeh, chicken and pomegranate salad

Discover more delicious, purse-friendly ways to make meals with leftover chicken.

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, plus cooling. Simmering time 20 min

The beauty of this hearty chicken salad is that all you have to cook is the freekeh – a nutty grain with a pleasingly chewy texture.

Discover more delicious, purse-friendly ways to make meals with leftover chicken.

Nutrition: per serving

Calories
565kcals
Fat
23.8g (7.4g saturated)
Protein
38.6g
Carbohydrates
43.4g (9.9g sugars)
Fibre
11.3g
Salt
1,1g

Ingredients

  • 200g freekeh
  • Bunch spring onions, finely chopped
  • ½ cucumber, cut into 1.5cm cubes
  • Bunch flatleaf parsley, roughly chopped
  • Bunch mint, roughly chopped
  • 50g toasted flaked almonds
  • 100g pomegranate seeds
  • 250g cooked chicken, shredded
  • 150g feta, crumbled into small pieces
  • Grated zest and juice 1 lemon

For the dressing

  • 100g natural yogurt
  • 2 tbsp tahini
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Method

  1. Put the freekeh in a saucepan and cover with 1 litre water and a good pinch of sea salt. Bring to the boil and simmer for 20 minutes until tender. Drain, then set aside to cool.
  2. Put the spring onions, cucumber, herbs, almonds and pomegranate seeds in a large serving bowl and gently toss together. Add the cooled freekeh, chicken, feta, lemon zest and juice, then season with salt and pepper. Gently mix to combine.
  3. Spoon the yogurt and tahini into a bowl with a pinch of salt and mix in 2 tbsp water to loosen. Serve the salad with a good drizzle of dressing

Nutrition

Calories
565kcals
Fat
23.8g (7.4g saturated)
Protein
38.6g
Carbohydrates
43.4g (9.9g sugars)
Fibre
11.3g
Salt
1,1g

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Recipe By

Angela Boggiano

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