Chicken, Kale & Pomegranate Salad with Feta & Freekeh
This hearty, bright and fresh salad can be made in advance and is perfect for lunch or a light dinner. Packed with Mediterranean flavours, it pairs well with my pomegranate molasses vinaigrette.
Preheat oven to 180°C/350°F. Add the kale to a large salad bowl and drizzle with the olive oil and season generously with salt. Use your hands to vigorously massage the salt into the kale. Set aside at room temperature for at least 30 minutes.
Meanwhile, add the freekeh to a small pot. Cover with water and season generously with salt. Cover the pot and set it over high heat. Bring to a boil, reduce the heat to medium-low and allow to simmer until the freekeh is tender - about 30 minutes. Drain and set aside.
Add the pine nuts to a rimmed baking tray. Move to the oven and toast until golden and fragrant - about 5 minutes. Remove from the oven and set aside.
Add the chicken, pomegranate seeds, olives, feta, onion, parsley, cilantro, cooked freekeh and toasted pine nuts to the bowl with the kale. Season generously with pepper, pour over the dressing and toss to combine. Serve immediately or transfer to an airtight container and refrigerate for up to 3 days.