Sweetcorn Chicken Slaw with Freekeh and Miso Sweetcorn Drizzle

Steps

1. 100g sweetcorn and miso tofu drizzle
2. Prep & cook freekeh. Add freekeh to boiling water and cook for 15 minutes to begin with. Add broccoli and corn. Cook a further 2-3 minutes, until tender. Drain well.
3. Dress slaw. In a large bowl, toss together super slaw and first measure of Asian dressing. Season.
4. Prep & cook chicken. Heat 2 tsp oil in a large fry-pan on medium-high heat. Pat chicken dry and season. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Remove pan from heat, add second measure of Asian dressing and toss chicken to coat. Set aside, covered, to rest.
5. Finish slaw. Add freekeh, broccoli and sweetcorn to bowl with slaw. Toss well to combine and season.
6. Slice chicken. Slice chicken thinly, reserving any resting juices.
7. Serve 1-2 Tbsp of the sweetcorn and miso tofu drizzle onto the bottom of each bowl. Place slaw, freekeh and chicken on top and drizzle over resting juices (if desired).