Roast Vegetable, Bulgur Wheat & Chicken Salad

Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan with a pinch of salt. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. Meanwhile, trim the spring onions then slice thinly. Roughly chop the parsley (stalks and all).

Heat a drizzle of oil in a frying pan over high heat. Once hot, add the chicken, season well with salt and pepper and cook, stirring regularly, until golden and cooked through, 6-8 mins. Add the remaining zahtar and cook for a further 1 minute. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, in a small bowl, combine the tahini with the water (see ingredients for amounts). Mix in the yogurt and the juice from half the lemon. Taste and add salt and pepper.

Once the bulgur wheat is cooked, fluff up with a fork and stir through the sliced spring onion, half the parsley, remaining lemon zest and juice. Taste and add salt and pepper. Stir through the cooked cauliflower and tomatoes.