Ingredients

• 1 1/2 cups boiling water
• 1/2 cup coarsely cracked wheat
• 1/2 tsp ras el hanout (available at Middle Eastern stores. Mixed spice can be used in its place)
• 4 tbsp plain thick yoghurt
• 3 tbsp extra virgin olive oil
• 1/2 red onion, finely chopped
• 1 tbsp red wine vinegar
• 1 handful small basil leaves, shredded
• 3 large handfuls baby spinach leaves, shredded
• 50g pine nuts, toasted
• sea salt and freshly cracked black pepper, to season
• 1 roast free-range chicken, thighs/leg cut into bite sized pieces, breast sliced
• 1 avocado, peeled, seeded, finely diced
• 2 large red chillies, finely sliced
• lemon wedges, to serve

Directions

1. Put water in a small heavy-based pan. Add wheat and ras el hanout and simmer over low heat for 3-5 minutes. Drain.

2. Combine yoghurt, oil, onion and vinegar in large bowl and stir to combine. Add wheat mixture, basil, spinach and half the pine nuts, and season with salt and pepper. Add warm chicken thigh and leg pieces and toss gently to combine.

3. To serve, slice breast and place on top, scatter with remaining pine nuts, avocado and chilli. Squeeze over a little lemon juice and serve with lemon wedges.

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