Persian-style chicken pots

Name: Persian-style chicken pots
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 300 g 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; 50 g walnut pieces, chopped; 250 g pouch Waitrose Wholegrain, Red Rice & Quinoa; 4 tbsp Waitrose Pomegranate Seeds; 8 dried apricots, chopped; 2 tbsp Cooks' Ingredients Barberries; 50 g babyleaf herb salad, or similar, larger leaves torn in half

Portable pots of chicken, fruits, nuts and seeds with salad leaves and a tangy sumac dressing – perfect for picnics.

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Serves6
CourseLunch
Prepare20 mins
Cook-
Total time20 mins

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Ingredients

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 Wholegrain, Red Rice & Quinoa
4 tbsp Waitrose Pomegranate Seeds
8 dried apricots, chopped
2 tbsp Cooks' Ingredients 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

Method

Put all the ingredients for the dressing into a jam jar, season and shake together.
Cook the rice according to pack instructions. Combine all the other ingredients in a large mixing bowl and season generously.
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.