Walnut Chicken with Jewelled Bulgur Salad

Steps

1. Cook bulgur Preheat oven grill to high. Bring a half full kettle to the boil. Place bulgur apricot mix, boiling water and a pinch of salt in a heat-proof bowl. Cover and leave to soak for 15 minutes, until tender. Fluff up grains with a fork.
2. Prep salad Cut pomegranate in half and turn upside down over a large bowl. Hit the back of the pomegranate with a spoon to release seeds. Discard the skin and pith. Grate carrot, then add to bowl with pomegranate, along with spinach. Just before serving, stir through cooked bulgur and a small drizzle of olive oil and vinegar. Season.
3. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Finely chop walnuts. In a small bowl, mix together honey and fish sauce with a small drizzle of olive oil.
4. Cook chicken Heat a small drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for 4 minutes each side, until almost cooked through. Remove from pan and transfer to a lined oven tray. Brush chicken with honey mixture and sprinkle over walnuts. Press lightly to stick.
5. Grill chicken Place chicken in middle of oven and grill for about 2 minutes, until walnuts are toasted and chicken is cooked through. Rest, covered, for a few minutes. Slice chicken thickly.
6. Serve bulgur salad topped with chicken, hummus and mint leaves.