Ingredients
Prepare Roasted Beets
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Red beets, small 8.0 each
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Thyme sprigs, fresh 3.0 each
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Garlic, peeled, whole 4.0 cloves
Prepare Freekeh Salad
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Freekeh 720.0 ml
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Red chicory 3.0 heads
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Citrus, grapefruit 4.0 each
Prepare Pulled Chicken
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Whole roast chicken 2.0 each
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Salt and Pepper, to taste
Prepare Vinaigrette
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Cilantro leaves 15.0 g
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Mint leaves 5.0 g
Preparation
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Prepare Roasted Beets
- Wrap the beets with thyme and garlic in aluminum foil and roast at 160 C for 2 hours or until tender.
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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.
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Prepare Pulled Chicken
- Remove the meat from the chicken and shred into large chunks. Season with salt and pepper.
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Prepare Vinaigrette
- Finely chop the mint and cilantro put some aside for garnishing.
- Mix the chopped herbs with the Hellmann's® Mango Pineapple Vinaigrette.
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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.