Recipe: Roast Chicken & Pomegranate Salad
Roast Chicken, Freekah & Kale Salad with Preserved Lemon & Pomegranate
Serves 4
The thing I love about roasting a whole chicken for dinner is that there is usually some left over the next day for a salad. This dish is healthy and flavour packed with the addition of salty preserved lemon and sweet pomegranate seeds.
Ingredients
• 2 cups roasted chicken, shredded
• 1 bunch kale, stripped, washed and roughly chopped
• 1cup freekah
• 1 red onion, finely diced
• ½ cup flat leaf parsley
• 2 tbs preserved lemon, finely diced
• ½ cup pomegranate seeds
• 50ml lemon juice
• 50ml olive oil
• salt and pepper
Method
Rinse the freekah, cover with cold water in a small saucepan, bring to the boil, reduce heat and simmer for 15 – 20 minutes. Drain and rinse under cold water.
Mix together the freekah, chicken, kale, red onion and parsley and dress with the lemon juice and olive oil. Season with salt and pepper and transfer to a serving bowl.
Garnish with the preserved lemon and pomegranate seeds.
