Chick­en Sal­ad with Bul­gur, Roast­ed Veg­eta­bles and Lemo­ny Yogurt

Chick­en Sal­ad with Bul­gur, Roast­ed Veg­eta­bles and Lemo­ny Yogurt

(serves 6)

2 cups cooked bul­gur wheat (about 100 grams uncooked, 300 grams cooked)

1 1/2 lbs/570g chick­en breast fil­let or bone­less thigh meat

1 cup/250ml yogurt/buttermilk

juice of 1 lime

1 medi­um eggplant/aubergine, sliced in 1/2 inch rounds

3 tbsps olive oil

1 orange or red pepper

1 soup-size (400g) tin chick­peas, drained

3 tbsps pine nuts

1 hand­ful cilantro/coriander leaves

juice of 1 lemon

1 stalk lemon­grass, fine­ly chopped

sea salt and fresh black pepper

2 cups/60g arugula/rocket leaves

Drain the bul­gur wheat in a colan­der and sep­a­rate grains with a fork.  Set aside.

Trim the chick­en care­ful­ly and cut into bite-size pieces.  Mix half the yogurt or but­ter­milk with the lime juice and toss with the chick­en.  Pour into a foil-lined bak­ing dish and place under the oven grill for about 10 min­utes.  The chick­en may brown light­ly.  Do not over­cook.  Set aside to cool.

Place the aubergine slices onto a bak­ing dish and sprin­kle with olive oil.  Cut the pep­per in half and press flat, skin side up.  Place the veg­eta­bles under the oven grill for about 15 min­utes, until the aubergine is browned and the pep­per is nice­ly charred.  Cool so you can han­dle them, and peel skin from pep­pers.  Slice pep­pers into strips and aubergines into bite-size pieces.  Set aside in a large serv­ing bowl.  Add the chick­peas and pine nuts.

In a jar with a lid, place the sec­ond half of the yogurt or but­ter­milk, and add the cilantro, lemon juice and lemon grass and sea­son to taste.  Mix well.

Remove the chick­en from the mari­nade and add to the bowl of veg­eta­bles.  Toss in the bul­gur and pour over the dress­ing.  Mix well and serve with arugula/rocket leaves.