Radish, freekeh & chicken salad

Rinse the freekeh under running water. Put in a pan with 400ml water and 1 tsp salt, plus 2 tbsp oil and the parsley stalks. Bring to the boil, cover and simmer gently for 15 minutes until al dente. Rinse quickly in a sieve under cold running water, shaking off as much liquid as possible. Remove and discard the stalks; set aside.

Meanwhile, mix the garlic, lemon zest and juice in a bowl. Add the remaining 1 tsp salt and some freshly ground black pepper, then whisk in the remaining 4 tbsp oil. Halve or quarter the radishes, depending on their size, and add to the dressing along with the sliced fennel and salad onions.

Fold the freekeh into the radish mixture, adding the chicken, any radish leaves and most of the parsley leaves and fennel fronds. Leave to stand for 10 minutes, then scatter over the remaining herbs and drizzle with a little more oil before serving.