Enjoy this fab flexitarian dish!

Grilled peanut chicken with tabbouleh & flatbread

Serves 6 

This tabbouleh uses bulgur wheat, which has four times the fibre of couscous, making it a low-GI meal. Omit chicken for a vegetarian alternative. 

Ingredients

For the flatbread  

2 cups flour
1 tsp garlic powder
1 ½ tsp baking powder 
1 tsp salt
1 cup water
2 Tbsp olive oil Canola oil, for frying 
Butter, for brushing  

For the tabbouleh  

¾ cup bulgur wheat, cooked 
⅓ cup olive oil 
¼ cup fresh lemon juice 
1 clove garlic, minced
80g finely chopped parsley 
½ large cucumber, cubed
2 salad tomatoes, diced 
20g fresh mint, finely chopped
2 spring onions, sliced
Salt and milled pepper  

For the peanut chicken  

¼ cup smooth peanut butter 
2 Tbsp lime juice
2 Tbsp soy sauce
½ red chilli, deseeded and finely minced 
3 cloves garlic, minced
2 chicken breasts, thinly sliced 
2 Tbsp canola oil  

Method

1. For the flatbreads, sift together dry ingredients
   in a bowl and add the salt.
2. Combine the water and oil, then add to the dry ingredients and mix with a wooden spoon to form a shaggy dough.  
3. Tip dough onto a floured work surface and knead by hand until smooth, about 5 minutes. Cover with a bowl and rest for 10 minutes. 
4. Divide the dough into 6 portions and roll into flat, oval shapes.
5. Add a drizzle of oil to a hot pan and fry the flatbreads one at a time until cooked through and lightly charred, about 3 minutes each side.
6. Once cooked, brush both sides with butter and set aside.
7. Combine tabbouleh ingredients in a large serving bowl, season well.  
8. In a bowl, stir together peanut butter, lime juice, soy sauce, chilli and garlic.
9. Add chicken and toss to coat in the peanut sauce.
10. Heat oil in a pan over medium heat. Brown chicken on both sides, then tip in remaining sauce and fry for 5-8 minutes or until chicken is cooked through.  
11. Serve the peanut chicken alongside the tabbouleh and flatbread. 

Recipes and styling: Sjaan van der Ploeg 

Photography: Zhann Solomons

Also read: Grilled chicken breast with raw veggie salsa

The post Grilled peanut chicken with tabbouleh & flatbread   appeared first on MyKitchen.

We’re making the most of summer’s bounty this season and including fresh fruit wherever possible – like with this beetroot tabbouleh with blueberry pickle.

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the beetroot tabbouleh
1½ cups bulgar wheat
1 tbsp + ⅓ cup olive oil
3 beetroots, grated
Salt and pepper
30 g parsley, finely chopped
½ red onion, finely chopped
2 tbsp lemon juice
For the blueberry pickle
1 cup blueberries
100 ml apple-cider vinegar
2 tbsp white sugar
1 tsp salt

METHOD
For the beetroot tabbouleh
1. Place the bulgar wheat in a bowl and pour over 2 cups boiling water. Cover and leave to steam for 20 minutes.
2. Heat 1 tbsp oil in a pot over high heat. Stir-fry the beetroot for 10 minutes, until soft. Season with salt and pepper and leave to cool for 10 minutes.
3. Add the beetroot, the remaining 1 3 cup oil, parsley, onion and lemon juice to the bulgar wheat. Toss to combine.
For the blueberry pickle
1. Combine all the ingredients in a bowl. Leave to pickle for 15 minutes. Toss to mix before serving.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

This plum salad with mint and bulgar wheat is another summertime fruity favourite!

The post Beetroot tabbouleh with blueberry pickle appeared first on MyKitchen.

This meat-free meal is packed with plant protein and plenty of nutrients as well! And as if a grain salad for dinner isn’t delicious enough, toast your couscous in a frying pan for a few minutes before cooking for an intense nutty flavour that will carry your couscous tabbouleh to new heights.

SERVES 4 // COOKING TIME 40 mins

INGREDIENTS
415g couscous, cooked according to packet instructions
410g tin chickpeas, drained and rinsed
250g frozen corn, defrosted
2 tomatoes, chopped
1 onion, peeled and chopped
1 small cucumber, seeded and chopped
20g parsley, most chopped, some reserved to garnish
Zest and juice of ½ lemon
2 tbsp olive oil
1 clove garlic, peeled and crushed
Salt and black pepper

METHOD
1. Mix together all the ingredients.
2. Allow to stand for at least 30 minutes for the flavours to develop.
3. Garnish with the reserved parsley and serve.

The post Couscous tabbouleh with chickpeas and corn appeared first on MyKitchen.

This traditional Middle Eastern dish has a lovely fresh, zesty and herby summer flavour. Our recipe adds brinjals, cauliflower and lean ostrich meat to the mix, turning it into a wholesome weeknight dinner.

SERVES 4 // COOKING TIME 45 mins

INGREDIENTS
2 brinjals, chopped
1 cauliflower, broken into florets
½ cup olive oil
Salt and pepper
1 cup bulgar wheat
¼ cup lemon juice
500g ostrich steak, cut into strips and seasoned
5 spring onions, chopped
¼ cup parsley, chopped
¼ cup mint, chopped
1 cucumber, diced
150g cherry tomatoes, halved
Microherbs, to garnish

METHOD
1. Preheat oven to 180°C.
2. In a roasting dish, toss the brinjal and cauliflower in ¼ cup of the olive oil and season. Roast in the oven for 35 minutes, until golden brown and cooked through.
3. Place the bulgar wheat in a large bowl and add 1½ cups boiling water, the lemon juice, 3 tbsp of the olive oil and 1½ tsp salt. Stir, then allow to stand for 30 minutes.
4. Heat the remaining olive oil in a frying pan over high heat, then fry the ostrich strips. Add to the bulgar.
5. Add the spring onions, parsley, mint, cucumber, tomatoes, brinjal and cauliflower, then season. Toss the tabbouleh to mix. Garnish with microherbs and serve.

The post Brinjal, cauliflower and ostrich tabbouleh appeared first on MyKitchen.