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Export 11 ingredients for grocery delivery
Step 1
Put chicken in a large bowl. Add salt, pepper, half the fennel seeds, 60ml of the oil and the smashed garlic. Toss to coat, cover with plastic wrap and set aside for 1 hour at room temperature to marinate.
Step 2
Preheat a barbecue or frying pan on medium heat. Cook chicken for 5 minutes, turn and cook for a further 3 minutes. Transfer to a plate, cover with foil and set aside to rest for 10 minutes.
Step 3
Meanwhile, make the salad dressing. Combine the grated garlic, remaining fennel seeds, chilli, lemon, vinegar and remaining oil in a bowl. Mix well. Stir through the pickled onions and season well.
Step 4
Bring a large pot of water to the boil. Add cooking salt and kale, and cook for 2 minutes. Remove with tongs, drain and squeeze out excess liquid. Slice kale finely and place in a large bowl. Add dill and salad dressing and stir to combine.
Step 5
Blanch beans and broccolini in boiling water for 2 minutes. Drain. Heat a chargrill pan or barbecue over a high heat. Chargrill broccolini for 1–2 minutes, until charred.
Step 6
Add beans, broccolini and any chicken juices to the kale mixture and toss to combine. Transfer to a serving platter.
Step 7
Slice chicken and lay on top of vegetables. Drizzle over any dressing left in the bowl and serve.
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