This fragrant salad is loaded with gorgeous Middle-Eastern flavours and is an inventive way of using up leftover roast chicken. On the table in just 20 minutes, it is the perfect fuss-free dinner for two.
- Put the bulgur wheat in a pan of cold water. Bring to the boil and simmer for 8-10 minutes, or until tender.
- Fluff up the softened bulgur wheat with a fork and add the lemon zest and juice, oil and a pinch of sea salt. Toss with the remaining ingredients and divide between 2 plates to serve.
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