Recipe: Roast Chicken & Pomegranate Salad

Image source: Contributed

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.


• 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


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.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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