Freekeh salad with marinated chicken & pomegranate dressing

Here is another recipe from my current favourite book, Palestine on a Plate, by Joudie Kalla.  I noticed the recipe a while ago and parked it.  Then, the other day, when I was thinking, “What’s for dinner?”, it sprang forth.

It is very simple but it does take about 30 minutes to cook the freekeh so allow yourself sufficient time.

I am a real fan of freekeh but we don’t eat it often enough.  As a consequence, there was a packet in the pantry getting precariously close to its use-by date.  Coincidently, we also had abundant pomegranates, mint, parsley and chives so the recipe was a perfect choice.  There was not much on the shopping list.

The recipe as published (and as set out below) is supposed to feed four.  I guess it just depends on how much chicken you like.  We usually eat one breast between two of us.  I used one large breast and made about a third of the marinade, ie, 1 teaspoon of dried mint, 1 teaspoon of za’atar, etc.  I roughly halved the salad ingredients.  What constitutes “a large bunch of parsley”, “a bunch of chives” and “a bunch of rocket” is anyone’s guess.  As it turned out, the quantities I chose were perfect for us.  The top photo, which was half of what I made, was just right for one.  Work out how much chicken and how much salad you think you will need and adjust the recipe accordingly.

If you like to eat grains (we all should) and haven’t tried freekeh, give it a go.  It is very nice.  I find it  similar to brown rice.  For those who don’t know, freekeh is roasted green wheat grain.

Ingredients:

  • 300g freekeh
  • 4 chicken breasts, cut in half lengthways

Marinade:

  • 1 tbs* dried mint
  • 1 tbs* za’atar
  • 1 tsp dried chilli flakes
  • 4 tbs* pomegranate molasses
  •  a drizzle of olive oil
  • salt & black pepper

Salad:

  • a large bunch of fresh parsley, chopped
  • 5 spring onions, chopped
  • a bunch of fresh chives, chopped
  • 1 pomegranate, seeded
  • a bunch of rocket
  • 2 red chillies, chopped

Dressing:

  • 100ml apple cider vinegar
  • 4 tbs* pomegranate molasses
  • 1 tbs* caster sugar
  • juice of 2 lemons
  • 70ml olive oil
  • 1 tbs* dried mint
  • 1 tbs* za’atar
  • 1 tsp salt

*These are 15 mil tablespoons.

Continue reading

Chicken Waldorf salad

004copy

Maus went shopping the other day and on the shopping list was half a celery.  We were going to make a chicken dish that required one stalk.  I had already thought I could make a pot of pea and ham soup to use up some of the celery I knew would be left over.

Instead of half a celery, Maus came home with one very large celery.  It appears that the half celery was nearly as expensive as the full one and Maus can never forego a bargain.  I did explain to her that it is only a bargain if you need it but I have made that point, off and on, for over 35 years now, to no avail. Continue reading

Salt and pepper squid

045copy

Squid and I have a funny relationship.  I really like squid but don’t (before now) make it at home.  This is because the couple of times I have tried to cook it, I have ended up with rubber.  And I don’t get much encouragement from Maus.  Maus is not a fan of squid or seafood, generally, for that matter.

Because of the above, and the fact that seafood is good for me,  whenever I see squid on a restaurant menu,  I order it.  I am sure all my friends and rellies think I love squid. Continue reading

Roasted sweet potato with pecans and maple syrup

012copy1

Both Maus and I have the dreaded lurgy.  I am only a wee bit poorly but Maus has it bad.

When Maus is sick, she doesn’t feel hungry and, therefore, doesn’t eat.  I eat whether I am sick or not.  That is one reason why Maus is skinny and I am not 😦  Because of the above, I haven’t cooked much this week.  In fact, this is the only dish I have made.  Cooking for one is no fun. Continue reading

Bang Bang Chicken

034copy

It is already hot here.  It reached 30°C today, so we are prematurely thinking of salads.

We were experiencing our usual dilemma of what to have for dinner last night so I decided to go through a little pile of recipes Maus has accumulated.  I settled on this recipe by Margaret Johnson.  Margaret regularly publishes recipes in The West Australian.  This one appeared on 25 March 2014. Continue reading

Broccoli Salad

086copy

Maus and I have decided we don’t like frozen broccoli which is a bit of a problem because there are several bags of it in the freezer – Oh well, more dog food. 🙂

As a consequence, when I picked two huge broccoli heads last week, I was determined to find a use for it.  We made penne with broccoli and chorizo which lasted us two nights and then I found this salad.  It is from a great little ABC publication I use more than I thought I would, Homecooked Favourite Recipes from Australian Kitchens.   It was out and about because I was making one of my favourite biscuit recipes, gingernuts, from it.  I started flicking through its pages (as you do) and came across this recipe. Continue reading