Spiced Chicken and Chimichurri Yoghurt with Bulgur and Roast Vegetables

Steps

1. Preheat oven to 220ºC. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Cook bulgur. Place bulgur and a pinch of salt in a medium, heat-proof bowl. Cover with boiling water and a plate and leave for 15-18 minutes, until tender. Drain through a sieve.
3. Prep & roast veggies. Toss beetroot, carrot and salt with first measures of oil and chicken spice mix on prepared tray. Roast for 15 minutes to start with.
4. Make chimichurri. Mix all chimichurri ingredients together in a small bowl.
5. After veggies have roasted for 15 minutes, toss through broccoli. Roast a further 10 minutes, until veggies are tender.
6. Prep & cook chicken. Pat chicken dry and add to a bowl with lemon juice and second measures of chicken spice mix, oil and salt. Toss to coat.
7. Heat a large, dry fry-pan on medium-high heat. Cook chicken for 3-4 minutes each side (depending on thickness), until just cooked through. Set aside, covered, to rest. Slice thickly, reserving any resting juices.
8. Assemble salad. Whisk together all vinaigrette ingredients in a large bowl. Add bulgur, roast vegetables, spinach and chicken resting juices (if desired) to bowl with vinaigrette and toss together. Season.
9. To serve, divide chicken, roast vegetables and bulgur between plates. Drizzle with chimichurri.