Chicken & freekeh chopped salad with salsa verde
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Chicken & freekeh chopped salad with salsa verde

By Rosie Birkett

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

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 515
  • fat 31g
  • saturates 4g
  • carbs 37g
  • sugars 2g
  • fibre 4g
  • protein 20g
  • salt 0.7g

Ingredients

  • 200g freekeh
  • 3 tbsp olive oil
  • 1 bay leaf
  • 1 garlic clove crushed
  • 4 asparagus spears, chopped
  • juice ½ lemon
  • 4 spring onions, chopped
  • 2 celery sticks, chopped
  • ½ cucumber, chopped
  • 1 avocado cubed
  • 1 green chilli, deseeded and finely sliced
  • 6 radishes, halved (smaller ones left whole)
  • ½ small pack flat-leaf parsley, chopped
  • ½ small pack basil, chopped
  • ½ small pack mint, chopped
  • 150g leftover roast chicken, chopped
  • 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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