Freekeh, Smoked Chicken and Artichoke Salad
Apart from cooking the freekeh and toasting the nuts, this is a great put-together salad using a selection of good quality purchased ingredients.
Freekeh: see Glossary page 138
Put the freekeh, water and olive oil in a medium saucepan and bring to the boil.
Cover and simmer gently for about 20 minutes or until just tender. Tip into a sieve to drain off any remaining liquid. Cool. The freekeh should still have a chewy texture.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Combine the freekeh and dressing in a large bowl then add the chicken, artichokes, onion, basil and half of the almonds. Turn gently to combine.
Transfer to a large platter. Top with the caper berries, shaved Parmesan, remaining almonds and the rocket. Serve with lemon wedges. Serves 4–6