25 g mint
25 g dill
50 g basil
2 peaches, cut into slices
100 g feta cheese, crumbled
50 g walnuts, roasted
For the bulgur
50 g olive oil
200 g bulgur wheat
2 sprig(s) thyme, only the leaves, finely chopped
2 sprig(s) rosemary, only the leaves, finely chopped
240 g water
zest, of 1 lemon
pepper, freshly ground
For the chicken
2 chicken, filets
1 tablespoon(s) olive oil
pepper, fresh
1 sprig(s) thyme
1 sprig(s) oregano
1 sprig(s) rosemary
2 clove(s) of garlic, crushed
2 tablespoon(s) butter
For the dressing
zest, of 2 lemons
juice, of 2 lemons
1 teaspoon(s) vinegar, of white wine
3 tablespoon(s) olive oil
1 clove(s) of garlic, mashed
1 tablespoon(s) brown sugar
1 teaspoon(s) mustard


1.Prepare the bulgur.
2.For the chicken
3.Preheat oven to 180* C (350* F) Fan.
4.Place a pan over high heat and let it get so hot that it starts to smoke.
5.In a bowl, add the chicken, olive oil, salt, pepper and garlic. Toss to coat.
6.Transfer chicken to hot pan and sauté until golden on both sides.
7.Prepare a small baking pan that is just large enough to fit the chicken, by adding all of the sprigs of herbs and the garlic on the bottom.
8.When the chicken has turned golden, transfer to baking pan and lay it over the herbs. This way all of the aromas from the herbs will get in to the chicken as it is cooking.
9.Melt the butter in the pan and pour it over the chicken.
10.Bake for 15 minutes.
11.When ready, remove from oven and set it aside to cool for 5-10 minutes before cutting it in to 12 diagonal slices.
12.For the dressing
13.Combine the lemon zest, lemon juice, vinegar, olive oil, garlic, sugar, mustard, salt and pepper in a bowl.
14.To serve
15.Place the bulgur in a deep serving dish.
16.Add the finely chopped mint, dill and basil.
17.Gently toss and add the chicken, peaches, walnuts and feta.
18.Drizzle with dressing and serve.

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