Greek Style Cheese and Bulgur Salad with Chicken
with cucumber, tomato and harissa aioli4.5(27)
Calories
:
996 kcalProtein
:
60.9g proteinDifficulty
:
EasySpicy
Quick
Allergens:
- Milk
- Egg
- Mustard
- Cereals containing gluten
- Wheat
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Barley
- Cereals containing gluten
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 sachet(s)
Vegetable Stock
2 unit(s)
Tomato
2 unit(s)
Cucumber
1 unit(s)
Lemon
1 sachet(s)
Harissa Paste
1 sachet(s)
Honey
100 grams
Greek Style Cheese
(Contains: Milk)
1 unit(s)
Avocado
5 grams
Parsley
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
320 grams
Irish Chicken Breast
150 grams
Bulgur Wheat
(Contains: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten, May contain traces of allergens, Cereals containing gluten, Wheat)
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4168 kJ
Energy (kcal)996 kcal
Fat51.7 g
of which saturates13.8 g
Carbohydrate80.5 g
of which sugars14.3 g
Dietary Fiber16.5 g
Protein60.9 g
Salt8.4 g
Trans Fat3.2 g
Potassium929.3 mg
Calcium59.2 mg
Iron2.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking steps
1
- Pour 300ml water (per 2P) for the bulgur wheat into a large pot, stir in the stock and bring to the boil.
- Stir in the bulgur, bring back up to the boil and simmer for 1 min.
- Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Cut the tomato into 1cm chunks.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Cut the lemon into quarters.
- Roughly chop the parsley (stalks and all).
3
- In a large bowl, combine half the harissa paste, honey, a good squeeze of lemon juice and ½ tsp sugar (per 2P).
- Add the chopped cucumber and tomato to the bowl.
- Toss to coat in the dressing. Season with salt and pepper.
4
- Slice through the chicken to make thin steaks.
- Place a large pan over medium-high heat with a drizzle of oil. When hot, add the chicken and season with salt and pepper.
- Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the ranch sauce and remaining harissa paste to a separate small bowl. Mix well to combine.
5
- Crumble the Greek style cheese.
- Halve the avocado and remove the pit. Use a spoon to scoop out the flesh and chop into 1cm pieces.
- Toss the bulgur with the tomatoes and cucumber, half the parsley and the avocado until everything is equally distributed.
6
- Share the bulgur between bowls.
- Top with chicken and Greek style cheese.
- Finish with a sprinkling of the remaining parsley and a drizzle of harissa dressing.
- Serve with any remaining lemon wedges for squeezing over.
