Fusilli
+ Garlic & Onion
Fusilli Freekeh salad with Zaatar Coated Chicken breast
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350g of Panzani Fusilli
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150g of boiled freekeh
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60g of green Peas
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60g of cooked Carrots, diced
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100g of cooked Chickpeas
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30g of pomegranate seeds
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3 tablespoons of Panzani Garlic and Onion Sauce
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2 tablespoons of vinegar
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50g
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Olive oil 10g
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of chopped mint 4g
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Salt 1g
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of white pepper 2
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Chicken breast 75g
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1.Chicken preparation: Grill the Chicken
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2. Spread the mustard on the chicken
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3. Sprinkle the zaatar
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4. Slice the chicken
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5. Salad Preparation: In boiling water , add salt and cook the fusilli for 7 - 8 mins.
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6. Drain the fusilli.
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7. Mix the freekeh with the green peas , the carrots, the chickpeas the pomegrenate
seeds and the mint.
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8. Add the Panzani Garlic and onion sauce , the olive oil ,the vinegar and the salt
and white pepper to the mix.
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9. Add the cooked fusilli and combine all the ingredients together.
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10. Serve the salad in a bowl and place the sliced chicken on top of the salad.
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11. Garnish with fresh mint leaves.
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