Pistou-Baked Chicken

Steps

1. oven to 230°C. Line two oven trays with baking paper. Bring a full kettle to the boil.
2. Place bulgur and salt in a small, heat-proof bowl and cover with boiling water and a plate. Leave for 15-18 minutes, until grains are tender. Drain well. While bulgur cooks, toss beetroots with first measure of oil on first prepared tray. Season with salt and pepper and roast for 10 minutes to start with.
3. While beetroots cook, pat chicken dry with paper towels. Season with salt and pepper and place, in a single layer, on second prepared tray. Set aside.
4. When beetroot has roasted for 10 minutes, remove from oven and toss through broccolini, garlic, lemon zest and second measure of oil. Season with salt and pepper and return to oven to bake for a further 12-15 minutes, until vegetables are tender and broccoli is charred.
5. Spread first measure of fresh herb pistou over chicken. Bake chicken (on rack above vegetables) for 7-8 minutes, or until just cooked through. Remove from oven and set aside, covered in foil, to rest for 5 minutes. In a large bowl, combine all herb vinaigrette ingredients.
6. Use a vegetable peeler to peel cucumber into long, thin ribbons and thinly slice core. Place into bowl with vinaigrette. Add drained bulgur, roasted vegetables, spinach and walnuts to bowl with vinaigrette. Toss gently to combine and season to taste with salt and pepper. Slice chicken thickly.
7. divide charred broccolini, cucumber ribbons and beetroot between plates. Top with pistou-baked chicken