50 g bulgar wheat
20 g sultanas
1 pinch saffron
1 skinless chicken breast
1 tsp pomegranate molasses, plus more to serve
½ small red onion, finely diced
1 tbsp flaked almonds, toasted
1 tsp red wine vinegar
A small handful of rocket
- Heat the oven to 200C/fan 180C. Cover the bulgar wheat with boiling water, cover with clingfilm and leave to absorb for 10-15 minutes. Drain well. Pour 1 tbsp hot water from a kettle over the sultanas and saffron in a small bowl.
- Rub the chicken breast with 1 tsp oil, drizzle with the pomegranate molasses and season. Roast for 20-30 minutes until cooked through.
- Toss the red onion, flaked almonds, red wine vinegar and bulgar, and season. Add the sultanas and their juice and season well. Toss the rocket with the salad, and serve with the sliced chicken. Drizzle with more pomegranate molasses.