Freekeh, Smoked Chicken and Artichoke Salad

, from Issue #56, page 78. March, 2016
Photography by Aaron McLean.
    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.

    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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