Poached chicken and freekeh salad with tarragon and lemon vinaigrette

Sereves 4

100g dried freekeh

50 almonds, toasted and roughly chopped

400g precooked chicken, shredded

1 small fennel, bulb thinly shaved on a mandolin

1 ripe avocado, peeled and cut inro large chunks

20g rocket leaves

5g each tarragon leaves  

5g mint leaves

1 mild red chilli, thinly sliced

Dressing

1 garlic clove

2 tbs lemon juice

1 tsp Dijon mustard

60ml good olive oil

This is how to make it

Put the rinsed freekeh into medium saucepan and cover with water. bring to a boil and cook over medium heat about 25 minutes or until the freekeh is tender but still has a bite. Drain and leave it to cool.

To make the dressing, crush the garlic into a small jar which has a lid. Add remaining ingredients, season with salt and a good grind of black pepper. Pop the lid on and shake the jar fiercely for a minute or so to, then set aside.

In a large bowl, combine almonds, shredded chicken, freekeh and fennel. Toss with most of the dressing, along with a good pinch of salt flakes.

Spoon salad into serving plate /bowl, and top with rocket, avocado and tarragon, mint and chilli. Drizzle the remaining dressing on top.