Freekeh Salad with Chicken and Pomegranate

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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