Save to your scrapbook
Persian-style chicken pots
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6
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.
Typical values per serving:
Energy |
1,444kJ 345kcals |
---|---|
Fat | 18.3g |
Saturated Fat | 1.9g |
Carbohydrate | 25.5g |
Sugars | 11.3g |
Protein | 19.6g |
Salt | 0.2g |
Fibre | 3.1g |
10.7mg niacin per serving.
Average user rating