Greek salad board with bulgur wheat

Using a vegetable peeler, remove strips of peel from 2 of the lemons and add to a bowl along with their juice and the stripped leaves from a bunch of rosemary. Peel and crush the garlic cloves and add to the mixture, along with a generous pinch of salt and freshly ground black pepper. Add 2 tbsp olive oil, mix for a second and then add the chicken, stirring until everything is well mixed. Cover and set aside in the fridge to marinate for at least an hour, or ideally overnight.

Cook the bulgur wheat according to packet instructions. Halve the tomatoes and finely the chop parsley, mint leaves, cucumber and spring onions and add everything to a bowl. Add the cooked bulgur wheat and dress with the zest and juice of the third lemon, along with salt, pepper and 1 tbsp olive oil.

Place a frying pan over a high heat and, after draining a little, add the marinated chicken to the pan. Cook for 5–6 mins on either side, until the chicken is golden and cooked through.

To serve, get a big board and spread out the bulgur wheat salad to form a base. Top with slices of the chargrilled chicken and serve with toasted pitta, sliced avocado, houmous, olives, pickled chillies and lots of fresh lemon for squeezing over it all.