Indian Chicken Tenders with Lemon Bulgur and Yoghurt Slaw

Steps

1. a full kettle to the boil. Preheat BBQ hot plate to medium-high (if using).
2. Place bulgur and salt in a large, heat-proof bowl and cover with boiling water. Cover with a plate and leave to soak for 15–18 minutes, until grains are tender. Drain very well.
3. While bulgur cooks, grate carrot and courgette. Add to a medium bowl with first measure of yoghurt and Indian chicken spice mix. Mix to combine then season to taste with salt and pepper. Set aside.
4. Mix together all Indian chicken tender ingredients (except oil) in a medium bowl until chicken is well coated.
5. Heat oil in a medium fry-pan on medium-high heat and cook tenders for 2–3 minutes each side (depending on thickness), until golden and cooked through. Set aside, covered, to rest for 1–2 minutes.
6. Return drained bulgur to bowl it was cooked in and add capsicum, parsley, lemon zest and juice, feta and a drizzle of olive oil. Season to taste with salt and pepper and mix to combine.
7. Spoon lemon bulgur onto plates and top with Indian chicken tenders. Serve yoghurt slaw on the side.