Chicken freekah salad

1. Heat a large pan of water and cook the freekah until tender, drain and re-fresh in cold water.
2. Finely dice the red onions and set to one side.
3. Grill the chicken skewers until warmed through and golden.
4. Roast small florets of cauliflower and diced red peppers in the oven.
5. Heat a large frying pan and add the oil.
6. Sauté the onions and garlic until soft then add the sumac.
7. Add the cooked freekah to the pan with salt and pepper and warm through.
8. Add the chopped parsley and zest of a whole lemon.
9. Fold through the roasted cauliflower, red peppers and olives.
10. Top the freekah with the grilled chicken skewers (3 per portion) and grilled lemon slices.

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