Roast chicken with root vegetables is a wonderfully simple dish, given a twist here by the addition of pulse-and-grain packed chickpea salad.
2 carrots, cut into 1cm-thick slices
2 peppers, deseeded and cut into large square pieces
2 courgettes, cut into 2cm-thick slices, or 6-8 whole baby courgettes
2 medium onions, quartered
3 garlic cloves, peeled but left whole
extra virgin olive oil, for drizzling
a sprig of fresh thyme, leaves picked
a handful of baby plum tomatoes, cut in half
150g bulgur wheat
400g tin of chickpeas
2 tbsp finely chopped fresh parsley
zest of 1 unwaxed lemon
2 roasted chicken breasts, sliced
1. Preheat the oven to 180C/160C fan/ gas 4. Place the carrots, peppers, courgettes, onions and garlic in a roasting tray. Sprinkle with oil, scatter over the thyme leaves and season with salt and pepper. Bake for 20 minutes, then add the tomatoes. Continue baking for another 20 minutes, or until the vegetables are soft and caramelised.
2. In a saucepan bring the water to the boil with a pinch of salt and add the bulgur. Let it cook for 10-15 minutes, until it’s soft and plump. Drain, then put it back into the saucepan and cover.
3. Drain and rinse the chickpeas. Toss with the bulgur and the roasted vegetables then add the parsley and lemon zest. Check the seasoning.
4. Serve the salad and vegetable on a platter, topped with the sliced chicken breasts.
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Our recipes are from Under the Olive Tree by Irini Tzortzoglou, which will be published by Headline on 23 July, price £25. To order a copy for £16.99 until 2 August go to whsmith.co.uk and enter the code YOUOLIVE at the checkout. Book number: 9781472271877. For terms and conditions, see whsmith.co.uk/terms.