Freekeh Salad with Chicken and Pomegranate
Freekeh Salad with Chicken and Pomegranate



  • 200g freekeh
  • Bunch of chopped spring onions
  • ½ cucumber, cut into 1.5cm pieces
  • Bunch of mint and parsley, chopped
  • 50g flaked almonds
  • 100g pomegranate seeds
  • 250g shredded roast chicken
  • 150g crumbled feta
  • 1 lemon, zest and juice
  • 100g natural yoghurt
  • 2 tbsp quality tahini
  • Cook the freekeh in boiling salted water according to pack instructions, then drain and set aside to cool. Place the spring onions, cucumber, almond flakes, fresh herbs and pomegranate in a serving bowl, and gently toss to combine. Add the cooled freekeh and shredded chicken, feta, lemon zest and juice, and season well.
  • Mix together the yoghurt and tahini with a pinch of salt, and loosen with a splash of water. Drizzle all over the salad and serve.
30 mins
4 serving

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