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Herby Bulgar wheat salad with chargrilled chicken


Herby Bulgar wheat salad with chargrilled chicken

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ No Serves ~ 4

Tip ~



½ cucumber

1 x 150g / 5oz pot natural yogurt

1 tablespoon chopped fresh mint



100g / 4oz Bulgar wheat

½ pomegranate

75g / 3oz ready to eat dried apricots, roughly chopped

40g / 1 ½ oz pistachio nuts, roughly chopped

4 spring onions, finely chopped

2 tablespoons chopped mint

2 tablespoons chopped flat leafed parsley

Juice 1 lemon

4 skinless chicken breasts

1 teaspoon olive oil

Pinch cayenne pepper

Salt and pepper


  • Prepare the dressing: cut the cucumber in half lengthways and scrape out the seeds using a teaspoon.
  • Coarsely grate half the cucumber, keeping the other half for the salad. Sprinkle with a little salt and place in a sieve over a bowl to drain for ½ hour. Squeeze out any excess moisture from the cucumber, and then add the yogurt and mint. Cover and chill until required.
  • Add the bulgar wheat to 300ml / ½ pint boiling water, cover and set aside to soak for about 15 minutes, until the grains are tender and have absorbed the water.