Serves: 1
Prep time: 45 minutes
| Grilled Chicken Breast, Butterflied | 160 g |
| Cooked Freekah | 1/2 cup |
| Roasted Capsicum | 60 g |
| Shredded Kale, Washed | 90 g |
| Pistachios, Chopped | 20 g |
| Whole Egg Mayonnaise | 50 mL |
Method
- Cook freekah as per instructions on packaging.
- Preheat oven to 200°C. Place the capsicum on a baking tray. Roast, turning occasionally, until the skin is charred and blistered.
- Transfer the capsicum to a sealable plastic bag. Set aside for 10 minutes, then peel the skin and discard. Slice peeled capsicum into batons.
- In a mixing bowl, combine freekah, roasted capsicum, shredded kale and pistachios pieces. Gently toss and set aside.
- Heat a griddle pan on medium-high heat. Add a small amount of oil and grill chicken breast on each side for 3-4 mins. Remove and keep warm.
- Slice chicken and add to mixed salad.
- Arrange on a plate and drizzle with Birch & Waite Whole Egg Mayonnaise.
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