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