A Mother’s Day lazy lunch – Chicken and Blood Orange Tabbouleh Salad

Serves 4

Ingredients:

• 1 large Chicken breast fillet
• 3 Blood oranges
• 1 pinch Chilli flakes
• 1 small bunch coriander
• 1/4 tsp Garlic powder
• 1 small bunch parsley
• 4 Spring onions
• 200g Bulgur wheat
• 1/4 tsp Cinnamon, ground
• 2 tbsp olive oil
• 400ml Water

Method:

1. Start by cooking the bulgur wheat. Pour 1 tablespoon of oil into a small saucepan along with the cinnamon and heat gently until starting to sizzle. Add the bulgur wheat and stir.
2. Continue to cook over medium heat for a couple of minutes until the bulgur wheat smells toasted and fragrant. Add the water and a pinch of salt and bring to the boil.
3. Cover with foil or a tight-fitting lid and turn the heat down as low as it will go. Cook for 10 minutes and turn off the heat. Leave to steam for 5 minutes before fluffing up the grains with a fork. Set aside to cool.
4. Cut the chicken into very small bite-sized pieces. Place in a small bowl along with the zest of 1 blood orange and the garlic powder, chilli flakes and a good pinch of salt. Mix together well.
5. Heat 1 tablespoon of oil in a frying pan and add the chicken pieces. Fry the chicken pieces over medium heat until cooked through.
6. In a large bowl mix together the cooled bulgur wheat, the blood orange chunks and the juice of 1 blood orange, the herbs and the spring onions. Taste and season if needed and add a drizzle of oil if liked. Serve with the chicken on top or mixed throughout if preferred.