Fennel spiced barbecue chicken salad

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.

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.

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.

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.

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.

Add beans, broccolini and any chicken juices to the kale mixture and toss to combine. Transfer to a serving platter.

Slice chicken and lay on top of vegetables. Drizzle over any dressing left in the bowl and serve.