Roast Chicken, Freekah and Kale Salad with Preserved Lemon and Pomegranate
The thing I love about roasting a whole chicken for dinner is that there is usually some left over the next day for a salad. This dish is healthy and flavour packed with the addition of salty preserved lemon and sweet pomegranate seeds.
2 cups roasted chicken, shredded
1 bunch kale, stripped, washed and roughly chopped
1 cup freekah
1 red onion, finely diced
½ cup flat leaf parsley
2 tbs preserved lemon, finely diced
½ cup pomegranate seeds
50ml lemon juice
50ml olive oil
salt and pepper
Rinse the freekah, cover with cold water in a small saucepan, bring to the boil, reduce heat and simmer for 15 – 20 minutes.
Drain and rinse under cold water.
Mix together the freekah, chicken, kale, red onion and parsley and dress with the lemon juice and olive oil.
Season with salt and pepper and transfer to a serving bowl.
Garnish with the preserved lemon and pomegranate seeds.
Pretender: 2013 Tiefenbrunner Pinot Bianco (Alto Adige, Italy)$25-$30
Perfect: 2014 John Duval ‘White Plexus’ MRV (Barossa Valley, SA) $35 -$40
Pretentious: 2009 BrokenwoodLataraSemillon (Hunter Valley, NSW)$50 - $55