Chicken, Feta and Figgy Rocket tumble

Ingredients:

4 British Chicken thigh fillets
2 Spring Onions
100g Traditional feta
150g Pilavlik Bulgur
1 tbsp Italian balsamic vinegar
25g Fig relish
50g Rocket salad
1 tbsp Italian dried oregano
3 tbsp Olive oil
Drizzle of Vegetable oil
salt and pepper

Serves: 2

Instructions:
Pre-heat the oven to 200oC (fan).
Boil the kettle.
Add the Bulgur to a pot with plentty of boiled water with a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 minutes or until tender with a slight bite then leave it to steam dry in a sieve.

Meanwhile, add the Chicken thighs to a large mixing bowl with a drizzle of Vegetable oil and a generous pinch of salt.
Rub the Chicken all over with the dried oregano and mix well - this is easiest to do with clean dry hands.

Heat a large, wide-based pan (preferably non-stick) over a high heat and once hot, add the Chicken and cook on each side for 3 minutes or until browned.

Transfer the browned Chicken to a baking tray (the tray should have tin foil covering it, to avoid mess).
Put the tray in the pre-heated over for 10-15 minutes or until the chicken juices run clear when pierced.

Meanwhile, combine the Fig relish with 1 tbsp boiled water, the Balsamic vinegar and 3 tbsp olive oil.
Season with pepper, stir to combine and set aside - this is the figgy dressing.

Slice the Spring Onion finely.
Break the Feta up into small, rough pieces.
Once the Chicken has cooked, transfer it to a clean board and allow to rest for a couple of minutes.

Combine the Rocket, Spring onion, Bulgur and Feta in a large mixing bowl - mix well with clean and dry hands)
Slice the cooked Chicken finely - using a fork to hold the chicken in place and a sharp knife, mades it easier to cut up.

Serve the sliced chicken over the bulgur, feta and rocket tumble.
Drizzle the figgy dressing over the top.

How to cook dried Beans

 

Ingredients:

470g Dried beans

Water (enough to fill the pan)

Salt

Herbs and Spices (as desired)

Instructions:

Hot Soak; Fill a pan with water and bring to the boil, then add the dried beans.

Boil for 2-3 minutes, then remove from heat, cover and soak.

If you don't have as much time, you can soak for 1-4 hours, or soak overnight (8 hours) if you have more time.

Cooking: Drain the remaining water from the beans and cover with fresh water and simmer.

Add salt when the beans are a little tender to toughen.

Add any herbs or spices during simmering.

Simmer for 45 minutes to 2 hours.

Freeze within 4 days of cooking.

Serve.

Halloumi Nuggets, pea shoots and couscous

Ingredients:

120g Couscous
1 tbsp smoked paprika
1 lemon
5g Fresh mint
30g Panko Breadcrumbs
1 free range egg
225g Cypriot Halloumi
26ml Mayonnaise
50g Pea Shoots
Handful of flour
6 tbsp Vegatable oil
2 tbsp Olive Oil
Pepper and salt

Serves: 2

Instructions:

Boil the Kettle
Slice the Halloumi in half lengthways.
Cut each half into even strips.

Add a handful of flour to a plate.
Crack the egg into a shallow bowl and beat lightly with a fork.
Add the Panko Breadcrumbs and the Smoked Paprika to a separate shallow bowl and mix to combine.
Dip the Halloumi in the flour, tap off he excess, then dip into the egg and finally press it into the breadcrumbs.

Add the Couscous to a heatproof bowl with 200ml of boiled water, cover and set aside for later.
Strip the Mint leaves from the stalks and chop them finely.

Heat a large, wide-based pan (preferable non-stick) over a medium-high heat with 4 tbsp Vegetable oil.
Once hot, add the Halloumi nuggets and cook for 1-2 minutes per side or until golden brown and crispy.
Once cooked, transfer to kitchen paper.

Meanwhile, roll the lemon on a hard surface (to release more juice) then cut in half.
Mix together the Mayonnaise, mint, juice from the lemon and 2 tbsp olive oil - this is the dressing.

Chop the pea shoots roughly.
Fluff the Couscous with a fork.
Stir the Pea Shoots through the Couscous with the dressing and a pinch of Salt and Pepper.

Cut the Halloumi nuggets in half at an angle.

Serve the golden nuggets over the dressed pea shoot couscous.