Prepare Roasted Beets

  • Red beets, small 8 each

Prepare Freekeh Salad

  • Freekeh 24 oz
  • Grapefruits or oranges 4 each
  • Red chicory 3 heads

Prepare Pulled Chicken

  • Whole roasted chickens 2 each
  • Salt and Pepper, to taste

Prepare Vinaigrette

  1. Prepare Roasted Beets

    • Preheat the oven at 320°F.
    • Pack the beetroots in aluminum foil and place in a preheated oven for 2 hours or until tender.
      Tip: add few sprigs of fresh thyme and 3-4 peeled garlic cloves.
  2. Prepare Freekeh Salad

    • Bring water to a boil and cook the freekeh 20-25 minutes until it is tender to the bite. Drain and keep aside.
    • Peel the leaves of the red chicory and cut in half lengthwise.
    • Peel the grapefruits or oranges and cut into segments.
  3. Prepare Pulled Chicken

    • Remove the meat from the chicken and shred into large chunks. Season with salt and pepper.
  4. Prepare Vinaigrette

    • Finely chop the mint and coriander, put some aside for garnishing.
    • Mix the chopped herbs with the Hellmann's® Mango PineappleVinaigrette.
  5. To Serve

    • Peel the beetroots and cut into wedges
    • Mix the dressing through the freekeh and toss with the red chicory leaves, the grapefruit segments and the beets.
    • Divide over plates and top with the chicken.
    • Garnish with fresh cilantro and mint leaves.


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