Plant Based Chicken and Freekeh Salad

Summery and light Moroccan style salad with plant based chicken pieces.

Serves
2

Prep Time
10 minutes

Cooking Time
40 minutes

Ingredients

200g packet frozen Birds Eye Plant Based Chicken Style Strips, thawed
2 teaspoons Moroccan seasoning
100g freekeh, cooked following packet directions, drained and cooled to room temperature
60g baby rocket leaves
2 tablespoons fresh mint leaves, shredded, plus extra leaves, for garnish
⅔ cup frozen Birds Eye Broad Beans, cooked following packet directions and cooled to room temperature
1 small red onion, thinly sliced
⅓ cup roasted red capsicum strips
2 tablespoons smoked almonds, chopped
⅓ cup Sicilian olives
2 tablespoons lemon vinaigrette dressing

STEP 1

Sprinkle thawed Birds Eye Plant Based Chicken Style Strips with Moroccan seasoning and pan fry following packet directions. Set aside.

STEP 2

Combine remaining ingredients and toss through dressing. Top with cooked plant based chicken, garnish with extra mint leaves and serve.

Tips

If freekeh is unavailable, substitute quinoa or couscous.

This recipe is: Lunch Main Everyday Meals Australian Mediterranean