Mango Chicken with Veggie Bulgur and Pineapple Salsa

Steps

1. Bring a full kettle to the boil. Preheat BBQ grill to high (if using). Prepare your vegetables. Add bulgur and a pinch of salt to a medium, heatproof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve. While bulgur soaks, prepare pineapple salsa.
2. Combine vinegar, sugar, salt, chilli flakes (if using) and water in a medium pot and bring to a simmer over medium heat. Add red onion and pineapple and cook for about 10 minutes, stirring frequently, until beginning to soften and liquid has absorbed. Remove from heat.
3. Pat chicken dry and season well. Heat a drizzle of oil in a large (preferably non-stick) fry-pan on mediumhigh heat and cook chicken for 3-4 minutes each side, or until golden and cooked through.
4. Set chicken aside, covered, for about 5 minutes before slicing thickly, reserving resting juices. Toss sliced chicken with mango and coconut sauce in a shallow bowl and season to taste.
5. While chicken rests, roughly chop spinach and grate carrot. Whisk together olive oil, mustard, vinegar, parsley and any reserved resting juices from chicken, together in a large bowl. Once bulgur has drained, add to bowl with dressing and toss through spinach and carrot. Season to taste.
6. To serve, pile veggie bulgur onto plates and top with mango coconut chicken. Dollop with pineapple salsa and drizzle with remaining mango and coconut sauce (if desired).