Tunisian Chicken Salad with Bulgur and Carrot Tahini

Steps

1. Bring a full kettle to the boil. Preheat BBQ grill or hot plate to medium-high (if using).
2. Add bulgur and a pinch of salt to a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve.
3. Grate courgette and carrots; thinly slice both measures of mint (reserve to serve measure); thinly slice spring onion; dice tomato 1cm.
4. Add all to a large bowl, along with orange juice and zest, spinach, harissa dressing and chopped dates.
5. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two 1.5cm-thick steaks.
6. Heat oil in a large fry-pan on medium-high heat. Rub chicken with chicken spice rub and garlic and season. Cook for 2-3 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Set aside, covered, to rest.
7. Once bulgur is cooked, add to bowl with salad veggies. Toss well to combine and season to taste.
8. Slice chicken on an angle, reserving any resting juices.
9. To serve, spoon orange bulgur onto plates. Top with Tunisian chicken and drizzle over any resting juices (if desired). Dollop over carrot tahini dip and garnish with mint.