• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until freekeh is tender, 30-35 minutes. • Drain, rinse and return freekeh to the pan over medium heat. Add the butter and chicken-style stock powder, then stir until butter is melted and combined. TIP: The freekeh is cooked when it has softened but still retains some bite.

• While the freekeh is cooking, thinly slice cucumber into half-moons. Thinly slice radish, baby spinach leaves and pitted mixed olives (see ingredients). • In a medium bowl, combine cucumber, radish and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine lemon pepper spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat.

• When the freekeh has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it's no longer pink inside.

• To the freekeh, stir through baby spinach, olives and a drizzle of olive oil. Season to taste.

• Slice the chicken. • Divide freekeh between bowls. Top with lemon pepper chicken, cucumber salsa and garlic aioli. Season with pepper to serve. Enjoy!