- 200ml vegetable stock, made with freshly boiled water
- 125g bulghar wheat
- meat from a roughly 900g ready-roasted smoked or unsmoked whole chicken (about 550g ready-roasted chicken breasts), not too fridge-cold
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 2 ripe yellow-fleshed peach
Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…
- 25g pack mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 25g pack dill
- handful basil (optional)
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 50g toasted pecan halves, some left whole
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 100g feta cheese, crumbled
For the dressing
- zest and juice 2 limes (about 4 tbsp juice)
The same shape, but smaller than…
- 1 tsp rice vinegar (or use white wine vinegar and a pinch of sugar)
- 3 tbsp mild olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, crushed
- 1 tsp golden caster sugar
- 1 heaped tsp wholegrain mustard
Pour the boiling-hot stock over the bulghar in a large bowl. Cover with cling film and set aside for 15-20 mins until the stock has been totally absorbed and the grains are tender.
Meanwhile, slice or tear the chicken into bite-sized pieces, and cut each peach into 12 wedges. Whisk the dressing ingredients together with some seasoning.
When the bulghar looks dry and has swollen up in the bowl, remove the cling film. Fluff it up with a fork and let cool.
Roughly chop the herbs just before serving, then toss into the bulghar. Spread over a large platter, then top with the chicken, peaches, pecans and feta. Roughly toss everything together a little. Drizzle over the dressing to serve.