Ingredients

Method

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

Method

Ingredients

1. Place the bulgur wheat in a heatproof bowl, pour over the boiling water, add a little salt, then cover and allow to stand for 10–15 minutes until the liquid is absorbed. Fluff with a fork and allow to cool.

2. Meanwhile, season the chicken with the oregano, cumin, salt and black pepper. Heat the olive oil in a pan over a medium heat, then cook the chicken for 7–8 minutes, or until golden and cooked through. Set aside to cool slightly, then dice into small cubes.

3. In a large mixing bowl, combine the cooked chicken, bulgur wheat, tomatoes, cucumber, pepper, onion, olives, parsley and mint.

4. Place the feta on a plate and drizzle with olive oil, then sprinkle with oregano and black pepper. Grate over a little lemon zest and drizzle with lemon juice. Allow to marinate for a few minutes, then break into the salad.

5. To make the dressing, whisk together the ingredients in a small bowl or shake in a jar until well combined. Taste and adjust the seasoning if necessary.

6. Pour the dressing over the salad and toss gently to coat evenly. If you’re not serving it immediately, keep the dressing separate.

7. Divide between two bowls or meal prep containers, then top with the toasted pine nuts just before serving.

Cook’s notes: Serve in Crunchita or romaine lettuce cups for a fresh, crisp way to enjoy this salad. Keep the dressing and pine nuts separate until ready to eat to maintain freshness and crunch. Store in airtight containers in the fridge for up to 3 days. Use orzo or quinoa instead of bulgur wheat.

Find more salad recipes here

Food assistant: Bianca Jones
Videographer: Romy Wilson
Photographer: Jan Ras