[MOCK RECIPE - DT APPROVED] NZ Mediterranean Chicken Freekeh Salad Bowl
with Roasted Almonds & Crumbly Cheese Yoghurt
- Almond
- Milk
- Gluten
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Greek Salad Cheese/Feta Cheese
1
Tomato
1 packet
Roasted almonds
(Contains: Almond; )
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
2
Garlic
1 packet
Freekeh
(Contains: Gluten; )
Nutrition Values
Cooking Steps
• Finely chop garlic. Rinse freekeh. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. Half-fill saucepan with water, then add a good pinch of salt. Bring to boil, then simmer, uncovered, until tender, 30-35 minutes. Drain and rinse. • Return pan to a medium heat with a drizzle of olive oil and garlic. Cook until fragrant, 1 minute. Add freekeh and a pinch of salt and stir to combine. TIP: The freekeh is cooked when it has softened but still retains some bite.
• While freekeh is cooking, roughly chop cucumber, tomato and roasted almonds (if prefer).
• In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, add chicken and garlic & herb seasoning and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Season.
• Gently stir through baby spinach leaves, tomato, cucumber and a drizzle of white wine vinegar through freekeh. Season to taste. • In a small bowl, combine Greek-style yoghurt and crumble in Greek salad cheese. Season to taste. • Divide freekeh between bowls. Top with chicken and roasted almonds. Dollop over the yoghurt.
