INGRIDIENTS 

1.  200g freekeh
2.  1 bay leaf
3.  juice ½ lemon
4.  3 tbsp olive oil
5.  1 garlic clove crushed
6.  4 asparagus spears, chopped
7.  1 avocado cubed
8.  4 spring onion, chopped
9.  ½ cucumber, chopped
10.  2 celery sticks, chopped
11.  1 green chilli, deseeded and finely sliced
12.  6 radishes, halved (smaller ones left whole)
13.  ½ small pack flat-leaf parsley, chopped
14.  ½ small pack basil, chopped
15.  ½ small pack mint, chopped
16.  150g leftover roast chicken, chopped
17.  2 tbsp toasted pine nuts
18. salsa verde (see recipe, right)
    
    
    
    
    
     

The method of preparation

          1. First of all

• First put the  freekeh  in cold water, for 5 minutes.
• Then take this freekeh out of the water and crush it well.
• Take a spoon of oil, heat it.
•  Add the bay leaf, garlic and freekeh , and toast, stirring vigorously, for 1 min or more.
GARLIC

and other ingredients

          2.  second        

• Take a pan and fill it in water and heat it.
• Then add salt and heat it for 15 minutes.
• Then put asparagus  into it in the last 4 minutes.
•  Drain and leave to cool. 

           3. Third

• Put the cool frekeh in the big pan.

 Season and combine with the remaining oil and all the other ingredients, topping with the salsa verde and toasted pine nuts to serve. 

Source: website link I have taken some part of this post from this source (https://www.bbcgoodfood.com/recipes/chicken-freekeh-chopped-salad-leftover-salsa-verde)