CHICKEN BREASTWITH SPICED BULGUR WHEAT AND BEETROOT SALAD
1 cup chicken stock
1 cup water teaspoon ras el hanout (storebought)
11⁄ cups bulgur wheat
600g skinless, boneless chicken breasts
1 tablespoon ras el hanout (storebought) teaspoon salt
1 carrot 2 beetroot 2 stalks celery
1 tablespoon olive oil 1 teaspoon balsamic vinegar 1 tablespoon pomegranate molasses (store-bought)
1 baby cos lettuce
50g feta cheese, crumbled 30g pumpkin seeds
Preheat barbecue grill or hot plate to high (if using).
Bring stock, water and first measure of ras el hanout to the boil in a small pot (with a lid) on high heat. Once boiling, turn off heat. Add bulgur wheat, stir, cover and leave for 18-20 minutes, until grains are tender. Do not lift lid during cooking.
Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Coat with second measure of ras el hanout, salt and a drizzle of oil in a small bowl and set aside to marinate.
Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken steaks for 2-3 minutes each side or until cooked through. Set aside, covered with foil, to rest for about 5 minutes before slicing thickly against the grain.
While the chicken cooks, prepare beetroot salad. Peel and grate carrot; scrub then grate beetroot; finely slice celery. Mix together veges with all remaining beetroot salad ingredients in a large bowl and set aside.
Finely shred lettuce and set aside.
divide spiced bulgur wheat and shredded cos between plates. Top with beetroot salad and slices of chicken breast. Garnish with feta and pumpkin seeds.
Topping with pumpkin seeds adds the perfect crunch.