Freekeh, chicken and pomegranate salad

Name: Freekeh, chicken and pomegranate salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
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

By: Angela Boggiano

Published: 12 Aug 22
Updated: 25 Mar 24

Test kitchen approved

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.

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

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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

Method

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.
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.
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

Recipe from August 2022 Issue

Nutrition

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

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