Plant Based Chicken And Freekeh Salad

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