Bulgur wheat, chicken, Tenderstem® and artichoke heart salad
5 mins preparation
5 mins cooking
- 2 tbsp Rapeseed oil
- 1 Small red onion, chopped
- 1 Garlic, finely chopped
- 1/2 Chicken stock cube made up to 400ml with hot water
- 1 Chicken breast or thigh, sliced
- 60g Bulgur wheat
- 5 Artichoke hearts, tinned, sliced into 4
- 4-5 Tenderstem® stems, heads removed and stems thinly sliced
- 1 Zest and juice of lemon
- Knob of butter
- Large handful of parsley, chopped
- Salt + Pepper
In a non-stick pan add the rapeseed oil and fry the red onion until soft and translucent, then add the chopped garlic and stir.
Add the bulgur wheat and stir again. Add the stock to just about covering the ingredients and stir. Keep adding the stock as the bulgur wheat absorbs the liquid, if it need more liquid then top up with water.
When the bulgur wheat is soft but not fully cooked add the chopped Tenderstem® stems to cook for about a minute until bright green. Take off the heat.
Stir in the knob of butter, artichoke hearts, zest and juice of a lemon, parsley, salt and pepper and leave to cool.
In a separate pan, fry the chicken slices in 1 tbsp of rapeseed oil until golden brown. Either fold into the bulgur wheat mix or chop into small pieces. Thoroughly cool and leave in your fresh box in the fridge for the next day.
To reheat add 2 tbsp of water to the fresh box and loosely cover the lid and microwave for 2/3mins or until piping hot.