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Radish, freekeh & chicken salad

Radish, freekeh & chicken salad

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Cook’s tip

Cave de Beblenheim Pinot Gris Reserve, France. With pear and honey flavours, this crisp white is perfect with chicken.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,916kJ/ 458kcals

Fat

22g

Saturated Fat

3.8g

Carbohydrates

35g

Sugars

3.3g

Fibre

7.4g

Protein

26g

Salt

1.5g

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