Warm your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Peel and thinly slice the red onion. Slide the red onion into a large bowl. Grate in the zest from the lemon and the clementine, halve them both and juice 1 half each into the bowl. Add a pinch of salt, stir and set aside for 10 mins to quickly pickle the onion.

Pour 1 tbsp olive oil into a deep frying pan and warm it to a high heat. Rub the chicken breasts with a pinch of salt and pepper. When the pan is hot, add the chicken and fry for 2-3 mins on each side, till golden brown. Pop the browned chicken on a baking tray, slide it into the oven and roast for 15 mins, till cooked through.

Remove the empty chicken pan from the heat and tip in the bulgar wheat. Pour in 250ml boiling water and add a pinch of salt. Cover the pan with a lid (or use a baking tray if you don't have a lid) and set aside for 15 mins.

Trim the bases off the Brussels sprouts and pick off any ragged leaves. Halve the sprouts and finely slice them (you could also coarsely grate them, or use a slicing attachment on a food processor to whizz them into shreds). Tip the spouts into the bowl with the red onion.

Roughly slice the mint leaves. Peel and finely chop or grate the garlic. Add the mint and garlic to the bowl of veg and fold to combine.

Halve the pomegranate around its middle. Hold 1 half over the bowl, cut-side down, and use a wooden spoon to bash it so the seeds fall out into the bowl. Pull out any reluctant seeds with your fingers. Repeat with the other half. Pour in 1 tbsp olive oil and stir to mix. Taste and add more salt or pepper if you think it needs it.

When the bulgar wheat has soaked up all the water, stir it into the salad bowl. Taste and add more clementine or lemon juice if you think it needs it. Serve the roast chicken with the citrusy bulgar salad on the side.