Persian-style chicken pots
300g cooked skinless chicken, roughly chopped
2 tbsp chopped fresh flat leaf parsley
3 tbsp chopped fresh mint
2 salad onions, halved lengthways and finely chopped
50g walnut pieces, chopped
250g pouch Waitrose Love Life Quinoa, Chickpeas, Bulgur Wheat & Rice
4 tbsp Waitrose Pomegranate Seeds
8 dried apricots, chopped
2 tbsp Cooks’ Ingredients Dried Barberries
50g babyleaf herb salad, or similar, larger leaves torn in half
FOR THE SUMAC DRESSING
4 tbsp rapeseed oil
½ tsp sumac
½ tsp ground cinnamon
½ tsp ground cumin
3 tbsp pomegranate molasses
1. Put all the ingredients for the dressing into a jam jar, season and shake together.
2. Combine all the other ingredients in a large mixing bowl and season generously.
3. Transport the salad in a sealed plastic box and take the dressing in the jam jar. Dress the salad when you get to the picnic and serve in individual bowls.
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