Jamie Oliver's Chicken Broccoli and Bulgur Wheat Salad
This recipe is adapted from Jamie Oliver's chicken broccoli and bulgur wheat salad in Jamie's 15 Minute Meals. It's a healthy tasty salad for midweek or the weekend.
Course Main Course, Salad
Cuisine International
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 579kcal
Author Adapted from a Jamie Oliver Recipe
Ingredients
1broccoli
4Chicken breastsskinless
1teaspoonground coriander
1tablespoonolive oil
300gbulgur wheat
2preserved lemons
16radishes
4spring onions
15gfresh mint(about half a small bunch)
2tablespoonextra virgin olive oil
3tablespoonvinegarI use white wine vinegar. Jamie uses red wine vinegar
2tablespoonsunflower seedsor pumpkin seeds
2tablespoonnatural yogurt
2tsp harissaor piri piri or another hot sauce
Instructions
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.