Ingredients per serving


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

This salad is fresh and crunchy and has sustenance thanks to the freekeh– these roasted grains of young, green wheat are high in fiber and essential minerals.



  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.
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