Andrea Boueiz's freekeh chicken salad

For the chicken:

1. Season the chicken breasts with olive oil, salt, and pepper.
2. Heat a pan over medium heat, cook the chicken breasts for 3 minutes on each side, then lower the heat and cover the pan for a few minutes.
3. Make sure the chicken is cooked either by using a thermometer (internal temperature of 70 degrees Celsius), or by feeling with your fingers if the thickest part feels firm.
4. Let cool, then cut into small cubes.

For the salad:

1. Rinse the freekeh thoroughly and drain. Place it in a small saucepan with twice its volume of water and a pinch of salt.
2. Bring to a boil, then lower the heat, cover and let cook for about 20 minutes.
3. Once cooked, drain the freekeh and let it cool well in the refrigerator.
4. Wash and dry the mesclun.
5. Cut the cherry tomatoes in half.
6. Place the seeds and almonds in a pan and toast them.
7. Cut the halloumi into small cubes and brown them in a pan until golden.

For the dressing:

1. Mix the lemon juice, mustard, salt, and pepper with a whisk, then add the olive oil gradually while whisking.

For plating:

Mix all the ingredients except the halloumi and cranberries, which are to be placed on top at the end.