Herbed chicken, peach & feta salad

• vegetable stock↗200ml ml

  made with freshly boiled water

• bulgur wheat↗125g g
• meat from a roughly 900g ready-roasted smoked or unsmoked whole chicken

  (about 550g ready-roasted chicken breasts), not too fridge-cold

• ripe yellow-fleshed peaches↗2
• pack mint↗25g g
• pack dill↗25g g
• handful basil↗

  (optional)

• 50g toasted pecan g

  halves, some left whole

• feta cheese↗100g g

  crumbled

• zest and juice 2 limes

  (about 4 tbsp juice)

• rice vinegar↗1 tsp tsp

  (or use white wine vinegar and a pinch of sugar)

• mild olive oil↗3 tbsp tbsp
• garlic clove↗1

  crushed

• golden caster sugar↗1 tsp tsp
• 1 heaped tsp wholegrain mustard

Step-by-step instructions

1. 1

   Pour the boiling-hot stock over the bulgur in a large bowl. Cover with cling film and set aside for 15-20 mins until the stock has been totally absorbed and the grains are tender.

2. 2

   Meanwhile, slice or tear the chicken into bite-sized pieces, and cut each peach into 12 wedges. Whisk the dressing ingredients together with some seasoning.

3. 3

   When the bulgur looks dry and has swollen up in the bowl, remove the cling film. Fluff it up with a fork and let cool.

4. 4

   Roughly chop the herbs just before serving, then toss into the bulgur. Spread over a large platter, then top with the chicken, peaches, pecans and feta. Roughly toss everything together a little. Drizzle over the dressing to serve.