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Chicken & freekeh chopped salad with salsa verde

Chicken & freekeh chopped salad with salsa verde

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Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal515
fat31g
saturates4g
carbs37g
sugars2g
fibre4g
protein20g
salt0.7g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, May 2016

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Overall rating

Rating: 4 out of 5.4 ratings
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