Vegan Turkish Freekeh Salad Firik Salatasi Food

CHICKEN & FREEKEH CHOPPED SALAD WITH SALSA VERDE

Chicken & freekeh chopped salad with salsa verde image

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

Provided by Rosie Birkett

Categories Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 18

Ingredients

200g freekeh
3 tbsp olive oil
1 bay leaf
1 garlic clove crushed
4 asparagus spears, chopped
juice ½ lemon
4 spring onions , chopped
2 celery sticks , chopped
½ cucumber , chopped
1 avocado cubed
1 green chilli , deseeded and finely sliced
6 radishes , halved (smaller ones left whole)
½ small pack flat-leaf parsley , chopped
½ small pack basil , chopped
½ small pack mint , chopped
150g leftover roast chicken , chopped
salsa verde (see recipe, right)
2 tbsp toasted pine nuts

Steps:

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, topping with the salsa verde and toasted pine nuts to serve.

Nutrition Facts : Calories 515 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.7 milligram of sodium

KISIR

Kisir image

Enjoy this bulgur wheat salad as a vegan main, or a side dish to serve with a leg of lamb, chops or roasted aubergine

Provided by Diana Henry

Categories Side dish

Time 30m

Number Of Ingredients 16

Ingredients

1 tbsp olive oil
1 small, sliced red onion
2 garlic cloves , very finely chopped
2 tsp ground cumin
1 red chilli , halved, deseeded and cut into fine shreds
1 green chilli , halved, deseeded and cut into fine shreds
1¾ tbsp tomato purée
250g bulgur wheat
4 plum tomatoes , chopped
15g walnuts , roughly chopped
pomegranate seeds from 1/2 pomegranate (about 60g)
30g bunch flat-leaf parsley , finely chopped
big handful mint leaves , torn
1 large lemon , juiced
85ml extra virgin olive oil
1¾ tbsp pomegranate molasses

Steps:

Heat the oil in a medium sized saucepan and sauté the onion to just take off the raw edge. Add the garlic and cook for another 30 secs or so. Add the cumin and chillies and cook for another 1 min. Stir in the tomato purée and 175ml boiling water. Add the bulgur, season, stir everything together, remove from the heat, cover and leave to sit for about 15 mins. The water should have been absorbed.
Fork the grains to separate and aerate them, then add the tomatoes, walnuts, pomegranate seeds and herbs and fork them through. Mix the lemon juice, extra virgin olive oil and pomegranate molasses in a small bowl. Add three quarters of this, then taste to see if it needs any more (if it seems well flavoured and moist enough, then leave it).
The kisir can sit at room temperature for a few hours, or covered in the fridge - but let it come to room temperature before serving.

Nutrition Facts : Calories 371 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

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