Fusilli + Garlic & Onion

Fusilli Freekeh salad with Zaatar Coated Chicken breast

Ingredients

6
30min
  • 350g of Panzani Fusilli
  • 150g of boiled freekeh
  • 60g of green Peas
  • 60g of cooked Carrots, diced
  • 100g of cooked Chickpeas
  • 30g of pomegranate seeds
  • 3 tablespoons of Panzani Garlic and Onion Sauce
  • 2 tablespoons of vinegar
  • 50g Olive oil
  • 10g of chopped mint
  • 4g Salt
  • 1g of white pepper
  • 2 Chicken breast
  • 75g Lebanese Zaatar
pasta
sauce

Preparations steps

  • 1.Chicken preparation: Grill the Chicken
  • 2. Spread the mustard on the chicken
  • 3. Sprinkle the zaatar
  • 4. Slice the chicken
  • 5. Salad Preparation: In boiling water , add salt and cook the fusilli for 7 - 8 mins.
  • 6. Drain the fusilli.
  • 7. Mix the freekeh with the green peas , the carrots, the chickpeas the pomegrenate seeds and the mint.
  • 8. Add the Panzani Garlic and onion sauce , the olive oil ,the vinegar and the salt and white pepper to the mix.
  • 9. Add the cooked fusilli and combine all the ingredients together.
  • 10. Serve the salad in a bowl and place the sliced chicken on top of the salad.
  • 11. Garnish with fresh mint leaves.

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