Jamie's 15-Minute Meals
By Jamie Oliver
Incredibly delicious chicken salad
Bulgur, broccoli & harissa yoghurt
15 mins
Not Too Tricky
serves 4
About the recipe
Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook this recipe it might take a little longer, but that’s OK, it’s not a race. Once you embrace that and get into the spirit of the shortcuts and tips that I’ve given you, you’ll definitely start knocking this recipe out of the park in 15 minutes. Good luck!
Recipe From
Ingredients
SALAD
1 head of broccoli
4 x 120g skinless free-range chicken breasts
1 heaped teaspoon ground coriander
olive oil
1 mug (300g) of bulgur wheat
2 preserved lemons
1 bunch of radishes
2 spring onions
½ a bunch of fresh mint (15g)
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons sunflower seeds
1 punnet of cress
TO SERVE
4 tablespoons fat-free natural yoghurt
2 teaspoons harissa
1 lemon
Method
- Get your ingredients out, then boil the kettle and place a medium lidded pan on a high heat, a frying pan on a high heat and a griddle pan on a high heat.
- Fill the medium pan with boiling salted water.
- Trim the end off the stalk from 1 head of broccoli, then cut up the head (like you see in the picture) and add to the pan, cover and boil for 4 minutes.
- On a large sheet of greaseproof paper, toss 4 chicken breasts with salt, pepper and 1 heaped teaspoon of ground coriander, then fold the paper over and bash and flatten to 1.5cm thick with a rolling pin.
- Put into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through.
- With tongs, remove and drain the broccoli (leaving the pan of water on the heat), then place on the griddle until nicely charred.
- Add 1 mug of bulgur wheat (300g) and 2 preserved lemons to the broccoli water and cover, stirring occasionally.
- Halve or crush 1 bunch of radishes, trim and finely slice 2 spring onions and the top leafy half of ½ a bunch of fresh mint, then toss it all in a bowl with 2 tablespoons of extra virgin olive oil and 3 tablespoons of red wine vinegar, and season to taste.
- Drain the bulgur wheat and tip into a large serving bowl, then mash and mix in the preserved lemons and arrange the broccoli on top.
- Toss 2 tablespoons of sunflower seeds in the chicken pan, then slice the chicken and add to the salad, scattering over the seeds and snipping over 1 punnet of cress.
- Dollop over 4 tablespoons of natural yoghurt and drizzle with 2 teaspoons of harissa, then serve with lemon wedges on the side.
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