Persian-style chicken pots

Name: Persian-style chicken pots
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 300 g cooked skinless chicken, roughly chopped; 2 tbsp chopped fresh flat leaf parsley; 3 tbsp chopped fresh mint; 2 salad onions, halved lengthways and finely chopped; 50 g walnut pieces, chopped; 250 g pouch Waitrose Wholegrain, Red Rice & Quinoa; 4 tbsp Waitrose Pomegranate Seeds; 8 dried apricots, chopped; 2 tbsp Cooks' Ingredients Barberries; 50 g babyleaf herb salad, or similar, larger leaves torn in half

Portable pots of chicken, fruits, nuts and seeds with salad leaves and a tangy sumac dressing – perfect for picnics.

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Serves6
CourseLunch
Prepare20 mins
Cook-
Total time20 mins

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300g cooked skinless chicken, roughly chopped
2 tbsp chopped fresh flat leaf parsley
3 tbsp chopped fresh mint
2 salad onions, halved lengthways and finely chopped
50g walnut pieces, chopped
250g pouch Waitrose Wholegrain, Red Rice & Quinoa
4 tbsp Waitrose Pomegranate Seeds
8 dried apricots, chopped
2 tbsp Cooks' Ingredients Barberries
50g babyleaf herb salad, or similar, larger leaves torn in half

FOR THE SUMAC DRESSING

4 tbsp rapeseed oil
½ tsp sumac
½ tsp ground cinnamon
½ tsp ground cumin
3 tbsp pomegranate molasses

Put all the ingredients for the dressing into a jam jar, season and shake together.
Cook the rice according to pack instructions. Combine all the other ingredients in a large mixing bowl and season generously.
Transport the salad in a sealed plastic box and take the dressing in the jam jar. Dress the salad when you get to the picnic and serve in individual bowls.

Typical values per serving when made using specific products in recipe