Chicken & freekeh chopped salad with salsa verde
Serves 4
Easy
Prep:
Cook:
An easy, throw together salad that uses up leftover roast chicken. This wholesome dish is packed with crunchy vegetables to make up 2 of your 5-a-day
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- 200g freekeh
- 3 tbsp olive oil
- 1 bay leaf
- 1 garlic clovecrushed
- 4 asparagusspears, chopped
- juice ½ lemon
- 4 spring onionschopped
- 2 celery stickschopped
- ½ cucumberchopped
- 1 avocadocubed
- 1 green chillideseeded and finely sliced
- 6 radisheshalved (smaller ones left whole)
- ½ small pack flat-leaf parsleychopped
- ½ small pack basilchopped
- ½ small pack mintchopped
- 150g leftover roast chickenchopped
- salsaverde (see recipe, right)
- 2 tbsp toasted pine nuts
Nutrition: per serving
- kcal515
- fat31g
- saturates4g
- carbs37g
- sugars2g
- fibre4g
- protein20g
- salt0.7g
Method
step 1
Soak the freekeh in cold water for 5 mins, then drain and rinse again under the tap. Heat 1 tbsp of the oil in a deep saucepan, add the bay leaf, garlic and freekeh , and toast, stirring vigorously, for 1 min or so.
step 2
Fill the pan with boiling water, add a generous pinch of salt, bring to the boil and simmer for 15 mins until tender. Add the asparagus for the final 4 mins. Drain and leave to cool. (To speed the cooling, spread out the freekeh on a baking tray. )
step 3
Once cooled, put the freekeh in a large mixing bowl. Season and combine with the remaining oil and all the other ingredients, topping with the salsa verde and toasted pine nuts to serve.
