Freekeh, Smoked Chicken and Artichoke Salad
Photography Aaron McLean.
Apart from cooking the freekeh and toasting the nuts, this is a great put-together salad using a selection of good quality purchased ingredients.
Serves: 4-6
INGREDIENTS
¾ cup freekeh, rinsed and drained
2¼ cups water
1 tablespoon olive oil
Salad
300 grams smoked chicken breast, shredded
300 gram jar marinated artichoke quarters, drained
½ red onion, sliced very thinly
handful basil, chopped roughly
70 grams sliced almonds, toasted
½ cup caper berries
Parmesan for shaving
handful rocket leaves
lemon wedges
Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
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.
Pantry note: Freekeh is a grain with a distinctively smoky flavour, as it is roasted after harvest. Available from specialty and health food stores.
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