Plant Based Chicken And Freekeh Salad
Modernise your menu with this delicious fresh plant based chicken salad.
Serves
10
Ingredients:
- 750g frozen Edgell Plant Based Chicken Style Strips, thawed
- 30g Moroccan seasoning
- 400g freekeh, cooked following packet directions, drained and cooled to room temperature
- 225g rocket
- 40g shredded fresh mint leaves, plus extra leaves, for garnish
- 400g broad beans, blanched and shelled
- 100g red onion, thinly sliced on mandolin
- 400g roasted red capsicum strips
- 200g chopped smoked or tamari almonds
- 200g lemon and olive oil dressing
- 250g Sicilian olives
Instructions:
1. Coat Edgell Plant Based Chicken with Moroccan seasoning and pan fry following packet directions. Set aside.
2. Combine remaining ingredients and toss through dressing. Top with plant based chicken.