You could add anything to this salad and it would be delicious, but that zesty fennel is a must. Actually don’t change a thing, make it like this!

The fennel gets soaked in lemon and olive oil and this in turn dresses the kale. Then you have herbs, nuts, cranberries, fresh salady things and shredded chicken. All finished with a drizzle of tahini and a little chilli for extra yum. It’s the perfect meal prep lunch or dinner and sooooo easy.

I get my shredded chicken by bringing a whole chicken to the boil (I add garlic and herb ends to the pot), simmering until the breast is cooked and then turning off the heat, covering and allowing the chicken to cook in the broth.

I then remove the meat and skin from the bones and the bones get cooked down to make a stock/ bone broth. The skin I freeze and use in fried rice or noodle dishes as a garnish and for flavour. And then the meat goes into salads like this, pasta bakes and loads of other things.

It’s no waste cooking at its easiest but if that’s too tine consuming you can just buy a good quality rotisserie chicken and use that instead.

The freekah can also be replaced with any grain you prefer. This is a perfect light lunch or dinner, and also great for a picnic.

Serves 4

Ingredients

1 baby fennel bulb, finely sliced

1 lemon, juice and zest

2tsps extra virgin olive oil

1 cup raw freekah

3 cups finely shredded kale

1 Lebanese cucumber, 1cm dice

2 tomatoes, 1 cm dice

2 x radish, roughly chopped

1/2 cup flat leaf parsley

2/3 cup finely sliced spring onion

1/4 cup roughly chopped almonds

1 Tbs roughly chopped dried cranberries or apricots

1 Birdseye chilli

400g shredded chicken

1 avocado, 1-2cm dice

3 Tbs tahini

Salt and pepper

Directions

Combine the fennel, lemon juice and zest and olive oil in a bowl and season with salt and pepper. Allow it to sit for at least 20minutes while you cook the freekah.

Combine rinsed freekah with a drizzle of extra virgin olive oil and water or stock. If using water season with salt. Bring to a boil and then simmer for 20minutes, or until water has evaporated and it’s cooked.

Combine the kale, parsley, spring onion and fennel in a large bowl and massage together to spread the oil. Add any liquid that was in the fennel bowl. Add all ingredients excluding chicken, avocado and tahini and mix well to combine. Divide between plated and then add the chicken, avocado and a drizzle of tahini.

Finish with a few slices of chilli and toss gently with your fork before diving in.

HH. x