This is one of the most popular salads that we make in Roots Kitchen.
It’s so satisfying almond and Apricot go so well together and mint give it a lovely freshness. Give it a go it’s really easy!
4 x 150 g Irish Chicken Breasts
1 Tablespoon of Harissa Paste see page 50 for recipe or use store bought
300 g bulgar wheat (get this in Mr Bells in the english market)
600 ml hot vegetable stock/water
1teaspoon of olive Oil,
200g Dreid Apricot
50g ﬂaked almonds
half a packet of fresh Mint
2 sticks of scallion
Juice of a lemon
Juice 1/2 orange
1 tablespoon of honey
4 tablespoons Olive Oil/Rapseed Oil
Pinch of Salt
Pre – heat an oven to 170c
Put Chicken, Harissa, pinch of Salt and drizzle of oil in a bowl mixed until
chicken is well coated put on a baking tray and cook in hot oven
For about 28/30 mins insuring chicken is fully cooked.
While Chicken is cooking make the salad.
Bulgur wheat in a large bowl ,drizzle some olive oil of the bulgar wheat and rub it in pour over the hot stock,
Then cover tightly with cling ﬁlm and leave to absorb the liquid for 15 mins until the grains are tender, but still have a little bite.
Cut the Pomegranate in half around the middle and using a wooden spoon slap the fruit until all the beautiful ruby red seeds fall out.
Heat a try frying pan and add ﬂaked almonds toast until lightly brown,
Chop fresh mint
Slice 2 sticks of scallion thinly using green and white bits.
In an empty Jam jar or bowl
mix up the lemon, orange and honey and olive oil with a pinch of salt,
pour 2 tablespoons of the dressing over the bulgur wheat,
Add chopped herbs and scallion scatter in the almonds add pomegranate seeds
Check the seasoning and adjust accordingly.
Serve with fresh leaves a blob of Greek yogurt with a sprinkle of nigella seeds and place the Grilled Breast of Chicken on top.