Greek-Inspired Chicken & Freekeh Salad

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

While the freekeh cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Carefully transfer the roasted carrots to a bowl; add the honey (kneading the packet before opening) and harissa paste. Stir to coat. Season with salt and pepper to taste.

While the carrots roast, if necessary, peel 1 clove of garlic. Finely chop; using the flat side of your knife, smash until it resembles a paste (or use a zester). Medium dice the cucumbers; place in a bowl and season with salt and pepper. Roughly chop the parsley leaves and stems. In a bowl, combine the yogurt, Espelette pepper, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper.

While the carrots continue to roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

To the pot of cooked freekeh, add the seasoned cucumbers and cheese (crumbling before adding). Add 1 tablespoon of olive oil. Season with salt and pepper and stir to combine. Slice the cooked chicken crosswise. Serve the finished freekeh topped with the dressed carrots, sliced chicken, and yogurt sauce. Garnish with the chopped parsley. Enjoy!