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Warm chicken salad with pomegranate and clementine


For the chicken salad

100 g bulgur wheat
200 ml hot water
500 g ready roasted room temperature
chicken, torn into strips
2 clementines, segmented
large handful of mint (25g),
roughly chopped
large handful of dill (25g),
roughly chopped
0.5 pomegranate, seeds only
handful of pine nuts

For the dressing:

juice of 1 clementine
juice of 1 lemon
1 tsp allspice
1 tsp paprika
0.5 tsp cumin
3 tbsp olive oil
1 clove garlic, minced
salt to season


Pour the boiling hot water over the bulgur wheat in a medium-size bowl. Cover with cling film and set aside for 5-10 minutes. 

Whisk the dressing into a large bowl, then add all the ingredients to the bowl and mix.Toss into the cooked bulgur wheat and turn out onto a large platter and serve. 

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