Radish, freekeh & chicken salad

Name: Radish, freekeh & chicken salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 200 g The Levantine Table Freekeh; 2 tsp fine sea salt; 6 tbsp extra virgin olive oil, plus extra for drizzling; 25 g flat leaf parsley, leaves roughly chopped, stalks reserved; 3 clove/s garlic, crushed; 2 unwaxed lemons, zest of all, juice of 1½; 150 g packs French Breakfast Radishes, leaves reserved (if any); 2 bulb/s fennel, core removed, finely sliced, fronds roughly chopped; 1 bunch salad onions, finely sliced; 250 g roast or poached chicken, shredded

Fennel and radishes add freshness and crunch to this dish, which is a great way to use up leftover chicken. The base of smoky, chewy freekeh is brightened with a lemon dressing and handfuls of herbs.

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HealthyLow in saturated fatHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
Plusstanding

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200g The Levantine Table Freekeh
2 tsp fine sea salt
6 tbsp extra virgin olive oil, plus extra for drizzling
25g flat leaf parsley, leaves roughly chopped, stalks reserved
3 clove/s garlic, crushed
2 unwaxed lemons, zest of all, juice of 1½
2 x 150g packs French Breakfast Radishes, leaves reserved (if any)
2 bulb/s fennel, core removed, finely sliced, fronds roughly chopped
1 bunch salad onions, finely sliced
250g roast or poached chicken, shredded

Rinse the freekeh under running water. Put in a pan with 400ml water and 1 tsp salt, plus 2 tbsp oil and the parsley stalks. Bring to the boil, cover and simmer gently for 15 minutes until al dente. Rinse quickly in a sieve under cold running water, shaking off as much liquid as possible. Remove and discard the stalks; set aside.
Meanwhile, mix the garlic, lemon zest and juice in a bowl. Add the remaining 1 tsp salt and some freshly ground black pepper, then whisk in the remaining 4 tbsp oil. Halve or quarter the radishes, depending on their size, and add to the dressing along with the sliced fennel and salad onions.
Fold the freekeh into the radish mixture, adding the chicken, any radish leaves and most of the parsley leaves and fennel fronds. Leave to stand for 10 minutes, then scatter over the remaining herbs and drizzle with a little more oil before serving.