- 8 Lilydale Free Range Chicken Thigh Fillets, fat trimmed, halved
- 1 cup (185gm) freekeh
- 2 tblsp parsley leaves, finely chopped + extra leaves, to serve
- 2 tblsp chives, finely chopped
- 2 tblsp mint, finely chopped
- 4 tblsp olive oil
- 1 small avocado, chopped
- 2 peaches, cut into wedges
- 250gm tomato medley, halved
- 1 bunch watercress, leaves picked
- 80gm goat's cheese, crumbled
- 2 tblsp pistachios, toasted, roughly chopped
- 1 tblsp balsamic vinegar
| - Cook freekeh according to packet directions. Rinse under cold water and drain
- Meanwhile, preheat a barbecue or chargrill pan over medium-high heat. In a small bowl, combine herbs and 2 tblsp olive oil. Season with salt and pepper
- Place chicken thighs in a large snap lock bag or shallow glass dish and cover with herb oil. Rub to coat
- Cook chicken for 3 to 4 minutes each side, or until browned and cooked through. Set chicken aside on a plate covered with foil to rest
- In a large bowl, combine freekeh, avocado, peaches, tomatoes and watercress. Sprinkle with goat's cheese, pistachios and parsley leaves. Drizzle with remaining oil and balsamic vinegar. Season. Serve freekeh salad with chicken
|
