Serves: 1
Prep time: 45 minutes

Method

1. Cook freekah as per instructions on packaging.
2. Preheat oven to 200°C. Place the capsicum on a baking tray. Roast, turning occasionally, until the skin is charred and blistered.
3. Transfer the capsicum to a sealable plastic bag. Set aside for 10 minutes, then peel the skin and discard. Slice peeled capsicum into batons.
4. In a mixing bowl, combine freekah, roasted capsicum, shredded kale and pistachios pieces. Gently toss and set aside.
5. 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.
6. Slice chicken and add to mixed salad.
7. Arrange on a plate and drizzle with Birch & Waite Whole Egg Mayonnaise.