FREEKEH, CHICKEN & POMEGRANATE SALAD

Serves 6

 

Gaggenau Appliance: Rotisserie

Settings: Full Grill & Circulated air 200ºC

Cooking Time: 90 minutes

Preparation Time: 20 minutes

INGREDIENTS

  • 1 whole chicken

  • Olive oil

  • Salt

For Salad

  • 200g freekah*

  • Bunch of spring onions, finely sliced

  • 1 cucumber, cut into 1cm cubes

  • Bunch flatleaf parsley, roughly chopped

  • Bunch mint, roughly chopped

  • 50g toasted flaked almonds*

  • 100g pomegranate seeds

 

For Dressing

  • 100g natural yoghurt*

  • 3tbsp tahini*

*Allergens are highlighted in bold

 
Rotisserie chicken cooking in Gaggenau 400 oven Hobsons Choice Bath

METHOD

Place the whole chicken onto the rotisserie spit and fix it into the oven. Cook for 90 minutes and leave to rest.

Whilst the chicken is cooking, steam or boil the freekeh for 20 minutes (or according to the packet instructions). Once cooked leave to cool.

Once the freekeh is cool, add the spring onions, cucumber, parsley, and mint.

To make the dressing mix the tahini into the yoghurt and mix thoroughly into the freekeh salad.

Shred the chicken and toss through the dressed salad.

Place the salad onto a platter and scatter over the toasted flaked almonds and pomegranate seeds.