An easy, throw together salad that uses up leftover roast chicken. This wholesome dish is packed with crunchy vegetables to make up 2 of your 5-a-day.
3 tbsp olive oil
1 bay leaf
1 garlic clove crushed
juice ½ lemon
4 spring onions
2 celery sticks, chopped
½ cucumber, chopped
1 green chilli, deseeded and finely sliced
, halved (smaller ones left whole)
½ small pack flat-leaf parsley, chopped
½ small pack basil
½ small pack mint
150g leftover roast chicken
salsa verde (see recipe, right)
2 tbsp toasted pine nuts
Soak the freekeh in cold water for 5 mins, then drain and rinse again under the tap. Heat 1 tbsp of the oil in a deep saucepan, add the bay leaf, garlic and freekeh , and toast, stirring vigorously, for 1 min or so.
Fill the pan with boiling water, add a generous pinch of salt, bring to the boil and simmer for 15 mins until tender. Add the asparagus for the final 4 mins. Drain and leave to cool. (To speed the cooling, spread out the freekeh on a baking tray. )
Once cooled, put the freekeh in a large mixing bowl. Season and combine with the remaining oil and all the other ingredients, top with the salsa verde and toasted pine nuts to serve.