Roasted Plum and Frekkeh Salad with Chicken and Feta

Roasted Plum and Frekkeh Salad with Chicken and Feta

Frekkeh is an ancient grain from the Middle East that has a nutty, slightly smoky flavour, adding some oomph to porridges, salads and soups. Low in fat and high in protein and fibre, frekkeh is a good option for those focused on weight loss, as it will keep you feeling fuller for longer.


  • 6 plums, halved, stones removed
  • 70mL extra-virgin olive oil
  • 150g frekkeh
  • 150g feta, crumbled
  • 1 barbeque chicken, shredded
  • 1 punnet baby shiso red (or substitute for any baby micro herb)
  • 1/2 cup lat-leaf parsley, torn
  • 60g pistachios, chopped
  • Juice of 2 lemons and zest of 1 lemon


  1. Pre-heat oven to 200C. Place plums cut-side up on an oven tray lined with baking paper. Drizzle with 2 tbsp oil, season with salt and pepper. Roast until tender (20 minutes) and set aside.
  2. Meanwhile, cook frekkeh in a saucepan of boiling salted water until tender (30-40 minutes). Drain well, spread on a large baking tray and set aside to cool.
  3. Combine frekkeh, chicken, baby shiso red, parsley, pistachios, lemon juice and rind, remaining oil, plums and plum roasting juices on a large serving platter. Season with salt and pepper. Toss gently to combine. Top with feta and serve.

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