Freekeh, Smoked Chicken and Artichoke Salad

, from Issue #56. March, 2016
Photography by Aaron McLean.
Freekeh, Smoked Chicken and Artichoke Salad

Apart from cooking the freekeh and toasting the nuts, this is a great put-together salad using a selection of good quality purchased ingredients.

Serves: 4-6


¾ cup freekeh, rinsed and drained
2¼ cups water
1 tablespoon olive oil

300 grams smoked chicken breast, shredded
300 gram jar marinated artichoke quarters, drained
½ red onion, sliced very thinly
handful basil, chopped roughly
70 grams sliced almonds, toasted
½ cup caper berries
Parmesan for shaving
handful rocket leaves
lemon wedges

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper


Put the freekeh, water and olive oil in a medium saucepan and bring to the boil.

Cover and simmer gently for about 20 minutes or until just tender. Tip into a sieve to drain off any remaining liquid. Cool. The freekeh should still have a chewy texture.

Dressing: Whisk all the ingredients in a bowl and season.

To assemble:Combine the freekeh and dressing in a large bowl then add the chicken, artichokes, onion, basil and half of the almonds. Turn gently to combine. 

Transfer to a large platter. Top with the caper berries, shaved Parmesan, remaining almonds and the rocket. Serve with lemon wedges.

Pantry note: Freekeh is a grain with a distinctively smoky flavour, as it is roasted after harvest. Available from specialty and health food stores.