- A few splashes of olive oil
- Sea salt
- Freshly ground pepper
- 400ml hot water
- Large pan wth a lid
- Measuring jug
- Salad spinner or kitchen paper
Rinse and pat dry the parsley. Roughly chop the leaves. Fish the cardamom pods and the cinnamon stick out of the pilaf. Serve the pilaf with the salad, sprinkled with the parsley.
Peel and chop the onion. Peel and grate or crush the garlic. Halve the chilli. Flick out the seeds and white bits for a milder flavour. Finely chop. Finely grate the zest from 1 blood orange. Lightly crush the cardamom pods.
Warm a splash of olive oil in a large pan. Add the chicken and season. Fry 5-6 mins till browned. Fill the kettle and boil it.
Add the onion to the pan and cook for 5 mins till soft. Add the garlic, chilli, blood orange zest, cinnamon stick and cardamom pods to the pan. Cook and stir for 1-2 mins till fragrant.
Tip the bulgar wheat into the pan. Pour in 400ml hot water from the kettle. Cover. Bring to the boil. Turn down the heat. Simmer over a low heat for 10 mins till the water has been absorbed.
Tear the leaves off half the lettuce. Rinse and dry in a salad spinner or with kitchen paper. Shred the leaves. Pop in a bowl.
Peel and segment the blood oranges over a bowl to catch the juice. Rinse and trim the radishes. Slice them in half. Add the orange segments and radishes to the lettuce.
Whisk the orange juice you caught with a little splash of olive oil and some salt and pepper. Pour over the salad. Toss to mix.