Chicken & freekeh chopped salad with salsa verde

Chicken & freekeh chopped salad with salsa verde

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Prep: 15 mins Cook: 20 mins

Easy

Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal515
  • fat31g
  • saturates4g
  • carbs37g
  • sugars2g
  • fibre4g
  • protein20g
  • salt0.7g
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Ingredients

  • 200g freekeh
    Freekeh

    Freekeh

    free-kuh

    Freekeh is a green grain made from young durum wheat which is roasted or smoked then polished to…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 bay leaf
  • 1 garlic clove crushed
  • 4 asparagus spears, chopped
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 celery sticks, chopped
  • ½ cucumber, chopped
  • 1 avocado cubed
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 green chilli, deseeded and finely sliced
  • 6 radishes, halved (smaller ones left whole)
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • ½ small pack flat-leaf parsley, chopped
  • ½ small pack basil, chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • ½ small pack mint, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 150g leftover roast chicken, chopped
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • salsa verde (see recipe, right)
  • 2 tbsp toasted pine nuts

Method

  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.

  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. )

  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.

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