Chicken tabbouleh

A light, summery bulgur wheat dish

Perfect for a healthy lunch (can prepare the night before and eat cold the next day) or for a light dinner.

My version is not spicy as I am not a big fan of spicy food but feel free to cook the chicken with spices. Since the onion is raw, prepare for strong flavours but they work so well together and this dish tastes deliciously fresh and nutritious!

This will be perfect at barbecues or picnics in the summer time but it's okay to start a little early!

Serves 2

- 2 chicken breasts, chopped
- olive oil
- 1 garlic clove, crushed
- paprika
- 1 red onion, finely chopped
- 2 large tomatoes, chopped
- 1/2 cucumber, chopped
- 100g bulgar wheat
- lemon juice
- fresh mint, torn (I didn't have any but I would recommend)
- fresh parsley, chopped

1. Pre-heat the oven to 180 degrees, then in a small roasting tin, brush the chicken with olive oil, and coat in the garlic and as much paprika as you would like, as season. Cover with foil and cook in the oven for about 20 minutes.

2. Place the chopped onion, tomatoes and cucumber into a large bowl and set aside.
3. Prepare the bulgar wheat according to packet instructions (Cook in a pan of boiling water - enough to be fully absorbed - keep adding more until soft to bite).
4. Mix the cooked bulgar wheat into the large bowl with the other ingredients and stir until combined.
5. When the chicken is cooked, stir into the bulgar wheat mixture than squeeze fresh lemon juice on top and mix in the parsley and mint, leaving some to garnish.
6. Either eat straight away as a warm dish or leave to cool for later or the next day!

Enjoy :)

Simple Scrambled Egg

I wasn't sure if this post would be condescending but if it does anything at all, it will hopefully inspire you to fill yourself up with some delicious scrambled egg in the morning! And since breakfast is the most important meal of the day, it seems only fitting to add my favourite fresh herb to it to make it taste even better.

Serves two

- 4 eggs

- splash of milk

- pinch of salt

- black pepper

- handful of fresh parsley, chopped

- butter

1. In a jug, beat the 4 eggs until smooth.

2. Whisk in some milk, salt, pepper and parsley.

3. Heat a saucepan, and melt the butter. Pour in the egg mixture and stir intermittently over a low-medium heat, making sure the egg doesn't stick to the pan and turn into an omelette, but scrambles.

(don't forget to prepare the other parts of your breakfast!)

4. When scrambled (varies from person to person - I like my eggs fairly solid but still a bit soft and moist), serve with some hot, buttered toast, or a full English!

Enjoy :)