Pistachio-Crusted Chicken

Steps

1. Preheat oven to 220°C. Bring a small pot of salted water to the boil. Line an oven tray (with a lip) with baking paper. Cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain well, rinse under cold water and leave to drain well.
2. While freekeh is cooking, heat oil in a medium fry-pan on high heat. Pat chicken dry with paper towels and season with salt and pepper.
3. Cook chicken for about 1 minute each side, until starting to brown (but not cooked through). Place onto prepared tray. Brush one side of chicken lightly with mustard and sprinkle over 1 teaspoon of the pistachio nut spice mix per chicken steak, pressing down firmly with fingers to adhere. Bake for 5-7 minutes, until chicken is just cooked through. Remove from oven to rest, covered, for a few minutes. Slice chicken thickly, reserving any resting juices.
4. While chicken cooks, prepare the rest of the salad. In a medium bowl, whisk together all vinaigrette ingredients. Dice tomato and cucumber 1cm; roughly chop spinach; roughly dice first measure of feta. Add all, along with sliced onion to bowl with vinaigrette.
5. In small bowl, mix yoghurt and sumac together. Set aside.
6. Add cooked, drained freekeh to bowl with salad ingredients. Toss well and season to taste with salt and pepper.
7. TO SERVE divide freekeh salad between plates, along with sliced pistachio-crusted chicken and any resting juices (if desired). Dollop over sumac yoghurt, crumble over remaining feta and garnish with mint.