Sumac Chicken With Freekeh Sal Ad And Babaganoush

Sumac Chicken With Freekeh Sal Ad And Babaganoush

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 2, 2018.
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Remove and discard woody ends of asparagus. You can do this by snapping about 2cm off the base of the asparagus spear. It’ll snap off easily.

Ingredients

FREEKEH

  • 1 pack freekeh
  • 1 broccoli, diced 2cm
  • 1 bunch asparagus, ends trimmed and cut into 2cm lengths

CHICKEN

  • 1 pack lean chicken breast steaks
  • 1 pack sumac chicken spice
  • 1 pack chopped dates

SALAD

  • ½ bag spinach
  • 1 pack pomegranate dressing
  • 1 carrot, peeled into ribbons

TO SERVE

  • 1 pack babaganoush
  • 2 Tbsp feta cheese, crumbled
  • ½ bunch mint, chopped

Steps

  1. . Bring a medium pot of hot salted water to the boil. Preheat BBQ grill or hot plate to medium (if using).
  2. Prep & cook freekeh. Cook freekeh in pot of boiling water for 13 minutes. After 13 minutes, add broccoli and asparagus to pot and cook for 2-3 minutes. Drain, rinse under cold water and leave to drain well.
  3. Prep & cook chicken. Heat 1 tsp oil in a fry-pan on medium heat. Pat chicken dry, season and rub with sumac chicken spice. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Rest, covered. Reserve pan
  4. Prep salad. Add all salad ingredients, along with cooked freekeh and vegetables to a bowl and toss well to combine. Season.
  5. Finish chicken. Thinly slice chicken, then add to reserved pan, along with resting juices and dates and toss well to combine.
  6. Prep garnishes.
  7. Serve freekeh salad topped with chicken and dates. Dollop over babaganoush and sprinkle over feta and mint.

Nutritional Information

Energy 1844 kj
441 kcal
Protein 41.5g
Carbohydrate 30.0g
Fat 16.0g