Ingredients

The following ingredients have 2 Servings
  • 1 broccoli
  • 4 Chicken breasts (skinless)
  • 1 tsp ground coriander
  • 1 tbsp olive oil
  • 300 g bulgur wheat
  • 2 preserved lemons
  • 16 radishes
  • 4 spring onions
  • 15 g fresh mint ((about half a small bunch))
  • 2 tbsp extra virgin olive oil
  • 3 tbsp vinegar (I use white wine vinegar. Jamie uses red wine vinegar)
  • 2 tbsp sunflower seeds (or pumpkin seeds)
  • 2 tbsp natural yogurt
  • 2 tsp harissa (or piri piri or another hot sauce)

Instruction

  • Put a pan of water on to boil and add the brocoli when it is boiling. Using a slotted spoon, take the broccoli out of the water after 5 minutes and add the bulgur wheat.
  • Put the Broccoli on the griddle and let it char slightly on each side.
  • Put the sunflower seeds in a dry frying pan and toast them gently. Be careful they don’t burn.
  • Rub the coriander, salt and black pepper into the chicken and place it between two pieces of baking parchment. Pound the chicken to flatten it slightly. Then put it in the frying pan with a little olive oil. Turn halfway through cooking.
  • Prepare the dressing by mixing in a bowl the vinegar, oil, mint leaves and chopped spring onion.
  • Drain the bulgur wheat and rinse it in cold water. Put the broccoli and radishes on top. Drizzle the dressing over the top.
  • Slice the chicken and place on top of the salad. Scatter the sunflower seeds on top too. Add a few dollops of yoghurt and a drizzle of the hot sauce.