Julia’s Recent-But-Filling Cucumber, Freekeh and Poached Hen Salad with Yoghurt Tahini

Cucumber, Freekeh and Poached Hen Salad with Yoghurt Tahini

(Serves 4)

200g cracked freekeh, rinsed and drained
1 tbsp additional virgin olive oil, plus additional to serve
3 recent bay leaves
Sea salt
2 x 250g skinless hen breast fillets
2 slices of lemon
2 tbsp dry white wine
A number of sprigs of parsley
1 shallot, halved
4 peppercorns
3 (550g) Lebanese cucumbers, roughly chopped
50 g pine nuts, toasted
Handful of mint and coriander leaves

Fast pickled onion

1 purple onion, halved and thinly sliced
2 tbsp purple wine vinegar
2 tsp sea salt
½ tsp sumac (non-obligatory), plus additional to serve

Yoghurt tahini

2 tbsp tahini
250g pure yoghurt
Juice of half lemon
1 clove garlic, finely grated
Sea salt and black pepper


Warmth a pot over a medium warmth and add the olive oil. When sizzling, add the freekeh, one of many bay leaves and pinch of salt. Toast the grains for only a minute, stirring usually. Cowl with 600ml of sizzling water and convey to the boil. Cook dinner uncovered for 3-4 minutes then scale back warmth to low, cowl with a lid and prepare dinner for an additional 10-12 minutes or till al dente. Prime the pot up with somewhat liquid if crucial. Hold coated and permit to face for 10 minutes, then stir effectively.

Place the hen, lemon, wine, bay leaves, parsley, shallot and peppercorns with a pinch of salt in a medium pot and canopy with chilly water. Convey to a simmer then instantly flip off the warmth and permit the hen to take a seat within the poaching liquid for 8 minutes. Take away from the liquid and permit to relaxation for one more 10 minutes then slice.

For the short pickled onion, place all elements in a small bowl and use your fingers to scrunch the onions into the salt and vinegar, making certain the whole lot is effectively coated. Put aside for 10 minutes.

Mix all the elements for the tahini yoghurt in a medium bowl and season to style. The consistency needs to be like a thick dressing, so skinny out with somewhat room temperature water if wanted. Combine effectively to mix.

Unfold the tahini yoghurt on the bottom of a serving platter. Prime with the freekeh and organize the hen and cucumber on high. Scatter over the toasted pine nuts, pickled onions, mint and coriander leaves. Drizzle over somewhat extra olive oil, season with salt and sprinkle over some additional sumac.

What else I’m cooking with…

The primary of gorgeous autumn produce is right here and I couldn’t be extra thrilled. New season potatoes are so good proper now. I like the range obtainable from Spud Sisters – they promote so many sorts and if they’ve Andean Dawn potatoes in inventory, you recognize you’re in for a deal with. So amazingly creamy, excellent for roasting and mashing. I’m additionally excited for Australian new season grapes. I like including them to the tray together with some herbs and onions once I’m roasting a hen. They change into all caramelised and mushy, releasing their candy juices into the pan and look beautiful too.

What else I’m consuming…

The bitter cherry and chocolate Swiss roll from Falco Bakery. Half Tokyo bakery vibes and half 90s small city Australian bakery nostalgia – absolutely scrumptious!!