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.