Name: Chicken-and-bulgur wheat Greek salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Side Servings
Ingredients: For the salad: ,bulgur wheat 100g,boiling water ¾cup,sea salt and freshly ground black pepper, to taste ,free-range chicken breast (about 150 - 200 g) 2,dried oregano 1t,ground cumin ½t,olive oil 1T,cherry tomatoes, halved 80g,cucumber, diced ½,red pepper, sliced ½,red onion, finely sliced ¼ ,Kalamata olives, pitted and halved 40 g,Woolworths sheep and goat’s milk feta, crumbled 180g,fresh parsley, chopped 2T, fresh mint, chopped 1T,pine nuts, toasted 2T,For the dressing: ,olive oil ¼cup,lemon, juiced 1,red wine vinegar 1T,Dijon mustard 1t,dried oregano ½t,small garlic clove, minced 1,sea salt and freshly ground black pepper, to taste

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Soft mushroom tacos with mango salsa

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

vegetable oil, for frying
150 g king oyster mushrooms (4, sliced lengthways)
80 g cake flour
2 T Cajun seasoning
1 T onion powder
sea salt and freshly ground black pepper, to taste
1 large free-range egg
½ cup cornflakes, finely blended (alternatively, use panko crumbs)

For the mango salsa:

200 g mango, diced
1 avocado, finely diced
70 g red onion, finely diced
100 g cherry tomatoes, halved
1 t Woolworths smoked chilli flakes
5 g fresh coriander, finely chopped
1 lime, juiced and zested
50 g Woolworths fresh chimichurri salad drizzle
sea salt and freshly ground black pepper, to taste

To assemble:

6 Woolworths white tortilla wraps
160 g Woolworths Mexican-style spicy salsa, warmed
¼ cup grilled sweetcorn kernels
½ cup sour cream
1 lime
microherbs, to garnish

Method

1. Heat the oil in a pan.

2. Season the flour with the Cajun seasoning, onion powder, salt and pepper to taste. Dip the mushrooms into the flour, then shake to remove excess. Dip into the egg, then allow the excess to drip off. Finally, dip into the cornflakes (or panko crumbs), and fry on both sides until golden brown. Remove from the pan and drain on kitchen paper.

3. To make the mango salsa, combine all ingredients and season to taste.

4. To assemble, heat one tortilla at a time in a pan over a medium-high heat. Remove and place onto plate. Spoon 1–2 T tomato salsa onto the tortilla, then top with the mushrooms, mango salsa, grilled sweetcorn, sour cream, microherbs and a bit of black pepper to taste. repeat with the remaining tacos. Serve with a fresh wedge of lime.

Cook's note: You can swap the mango salsa for guacamole.

Find more taco recipes here

Videographer: Romy Wilson

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