With many of us still working from home, lunch is arguably the most important meal of the day. I love making a salad for lunch, but I have some criteria; It should be interesting (textural and full of flavour), substantial to keep me going until dinner, and nice and fresh. This salad ticks all these boxes! It has crunch and creaminess, plus brightness from the pickled onions, and is very filling thanks to the freekeh and poached chicken. Perfect lunchtime goodness!
I’ve chosen freekeh (green roasted wheat), as the base of this salad as it is really satisfying to eat and holds its integrity, which means no soggy leftovers. You can buy whole or cracked freekeh. I suggest cracked freekeh as it cooks quicker while still retaining a nice bite. If you don’t have any on hand, substitute it with your favourite grain; quinoa, barley, blugar, farro or brown rice will also work really well. The chicken is poached in a lightly flavoured broth, but you can also use leftover roast chicken or swap it out for some hard-boiled eggs as a vegetarian option.
Julia Busuttil Nishimura’s perfect lunchtime salad! Photo – Eve Wilson for The Design Files.
Pickled red onions add the perfect tang to this meal! Photo – Eve Wilson for The Design Files.
This salad ticks all the boxes; creamy, crunchy, sweet, tangy and fresh. Photo – Eve Wilson for The Design Files.
If freekeh isn’t available to you, simply substitute with brown rice, quinoa or couscous. Photo – Eve Wilson for The Design Files.
A lunchtime salad to keep you full until dinner. Photo – Eve Wilson for The Design Files.
Photo – Eve Wilson for The Design Files.
Click here to download recipe printout!
