Chicken Shawarma Freekeh Bowl

Ingredients

• 180 g chicken shawarma, lean
• 160 g cooked freekeh
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Slice the 180 g chicken thinly. Toss with shawarma spices (cumin, coriander, paprika, turmeric, a pinch of cinnamon), garlic and lemon, then rest for 15 minutes.
2. Rinse about 55 g dry freekeh and simmer in three times its volume of water for 20–25 minutes until tender. Drain — this gives about 160 g cooked.
3. Sear in a hot non-stick pan for 6–8 minutes, stirring, until browned and cooked through (74 °C).
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked freekeh first, the Chicken Shawarma on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.