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    Persian-style chicken pots

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    Persian-style chicken pots

    • Low Fat
    • Preparation time: 20 minutes
    • Total time: 20 minutes

    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

    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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