Chargrilled chicken with burghul and citrus salad
180 g, (1 cup)
baby spinach leaves
100 g, shredded
¼ cup(s), plus extra to serve
2 individual, finely chopped
skinless chicken breast
720 g, (buy 800g) fat trimmed
reduced fat feta cheese
¼ cup(s), toasted
- Place the burghul in a large bowl and cover with water. Set aside for 30 minutes to soften. Drain. Wrap in a clean tea towel and wring dry. Transfer to a large clean bowl. Add the spinach, shredded mint and shallots.
- Segment the oranges over a bowl to catch the juice. Place segments in a bowl and set aside. Squeeze the membranes to extract any remaining juice. Reserve juice.
- Heat a chargrill or barbecue on medium-high. Season chicken with salt and pepper and lightly spray with oil. Chargrill for 8-10 minutes, turning, or until lightly charred and cooked through. Set aside for 5 minutes to cool slightly before slicing thinly.
- Add the oil, reserved orange juice, half the orange segments and half the feta to the burghul salad. Season with salt and pepper and toss to combine. Transfer to a serving plate. Top with the chicken and remaining orange segments and feta. Sprinkle with the pepitas and extra fresh mint leaves.