Chicken bulgur salad with plenty of crunchy vegetables

This recipe is a colourful lunch idea that is easy to adapt. Swap the vegetables served with the bulgur for your favourites; lemon forms the base of the dressing.

Ingredients for two servings

• 120 g dry bulgur
• 250 g chicken breast fillet
• 1 small cucumber
• 200 g tomatoes
• 1 bell pepper
• a handful of fresh parsley
• 2 tablespoons olive oil, divided between cooking and the dressing
• juice of half a lemon
• salt, pepper and paprika to taste

How to make it

1. Cook the bulgur according to the instructions on the packet.
2. Wash the vegetables, then chop them on a clean chopping board. Put them in a large bowl.
3. Cut the chicken into small pieces on a separate board. Season it, then cook it thoroughly in one tablespoon of oil. Clean any utensils and surfaces used for the raw chicken before handling the cooked food.
4. Mix the lemon juice with the remaining oil and a little salt and pepper.
5. Toss the bulgur with the vegetables and dressing. Top with the cooked chicken and chopped parsley.
6. Serve freshly made, while still warm.

Make it your own

If you do not have bulgur at home, you can make this recipe with rice; follow the cooking instructions for your chosen grain. You can swap the parsley for fresh basil. Start with less lemon juice, then taste and adjust the flavours.

Bulgur is made from wheat and contains gluten. The serving sizes describe the recipe quantities, not a personalised dietary prescription.