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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Serves 2

Difficulty Easy

Prep Time 20 minutes

Ingredients

1⁄2 red onion, thinly sliced
2 T capers, drained
1 T extra virgin olive oil, plus extra for drizzling
2 T red wine vinegar (or 1 lemon, juiced)
400 g sashimi-grade fresh tuna (or fresh salmon or trout), thinly sliced
100 g Woolworths prepared melon, diced and chilled
1 red chilli, seeded and thinly sliced
microgreens, for serving
sea salt and freshly ground black pepper, to taste

Method

1. Combine the onion, capers, olive oil and vinegar in a bowl, and set aside while you prepare the remaining ingredients.

2. Arrange the sliced tuna on two plates and spoon over some of the red onions, capers and dressing. Top with the melon, chilli and microgreens. Season lightly, drizzle with more olive oil and serve immediately.

Find more seafood recipes here.

Photography: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen

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