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
Method
STEP 1Sprinkle 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.