Prepare Roasted Beets

  • Red beets, small 8.0 each
  • Thyme sprigs, fresh 3.0 each
  • Garlic, peeled, whole 4.0 cloves

Prepare Freekeh Salad

  • Freekeh 720.0 ml
  • Red chicory 3.0 heads
  • Citrus, grapefruit 4.0 each

Prepare Pulled Chicken

  • Whole roast chicken 2.0 each
  • Salt and Pepper, to taste

Prepare Vinaigrette

  • Hellmann's® Classics Raspberry Vinaigrette 2 x 3.78 L 500.0 ml
  • Cilantro leaves 15.0 g
  • Mint leaves 5.0 g
  1. Prepare Roasted Beets

    • Wrap the beets with thyme and garlic in aluminum foil and roast at 160 C for 2 hours or until tender.
  2. Prepare Freekeh Salad

    • Bring water to a boil and cook the freekeh 20-25 minutes until it is tender to the bite. Drain and keep aside.
    • Peel the leaves of the red chicory and cut in half lengthwise.
    • Peel the grapefruits and cut into segments.
  3. Prepare Pulled Chicken

    • Remove the meat from the chicken and shred into large chunks. Season with salt and pepper.
  4. Prepare Vinaigrette

    • Finely chop the mint and cilantro put some aside for garnishing.
    • Mix the chopped herbs with the Hellmann's® Mango Pineapple Vinaigrette.
  5. To Serve

    • Peel the beets and cut into wedges.
    • Toss the dressing with the freekeh, red chicory leaves, grapefruit segments and beets.
    • Divide over plates and top with the chicken.
    • Garnish with fresh cilantro and mint leaves.
Chef Inspiration