Chicken and farro salad with pesto

Ingredients

For the chicken

  • 1 large free-range chicken leg
  • onion, roughly chopped
  • 1 carrot, peeled, roughly chopped
  • 1 sticks celery, roughly chopped
  • 3-4 stalks parsley, roughly torn
  • 20 black peppercorns
  • 3 cloves garlic, peeled, left whole
  • 1 bay leaf
  • 1 sprigs thyme
For the salad

  • 200 g farro
  • 1/3 cucumber, cut into chunks
  • 1 punnet cherry tomatoes
  • lemon, juice only
For the pesto

  • 20 g pine nuts
  • cloves garlic
  • 1 large handful basil, leaves only
  • 15 g parmesan, grated
  • 3-4 tbsp good extra virgin olive oil, plus extra for drizzling

Description

Allegra McEvedy Throws Together A Light Yet Filling Summer Salad Packed With Tender Chicken Leg Meat And Healthy Farro Grains

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