Freekeh, Smoked Chicken and Ar­ti­choke Salad

Dish - Everyday Dish - - Mains -

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

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