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ROCKET,
CHICKEN AND PINE NUT TABOULI
3/4
cup cracked wheat
1 1/2 cups boiling water
1 tablespoon oil
3 chicken breast fillets
250 g rocket (arugula) leaves
3/4 cup flat-leaf (Italian) parsley, chopped
3/4 cup mint, chopped
200 g cherry tomatoes, quartered
1/2 cup pine nuts, toasted
3 tablespoons lemon juice
3 tablespoons olive oil
Cracked black pepper and sea salt
Lemon wedges to serve
Combine
the wheat and boiling water in a bowl. Stand
for 5 minutes or until wheat has absorbed
all water and is soft. Heat the oil in a
frying pan over medium-high heat. Add the
chicken to the pan and cook for 5 minutes
on each side or until cooked through, then
set aside to cool.
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Place
the wheat, rocket, parsley, mint, tomatoes and
pine nuts in a bowl. Slice the chicken and add
to the salad with combined lemon juice, olive
oil, pepper and salt and toss to combine. Serve
with lemon wedges.
Serves
4.
[New
Food Fast, Donna Hay]
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