Seeded Chicken with Citrus Salad with Pomegranate Dressing

• Bring a full kettle to the boil. Bring a small pot of salted water to the boil. Preheat BBQ hotplate to medium heat (if using).
• Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Toss chicken in a shallow bowl with seed mix and salt to coat. Season with pepper.
• Add bulgur, bulgur spices and a pinch of salt to a heat-proof, bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes until grains are tender. Drain well through a sieve.
• Heat a drizzle of oil in a large fry-pan on medium-high heat and cook chicken for 2-3 minutes each side, until cooked through. Set aside, uncovered, for about 5 minutes to rest.
• While chicken cooks, add onion to a large bowl along with vinegar, lemon zest and juice, olive oil and mustard and whisk to combine.
• Toss carrots and radishes together in bowl with drained bulgur wheat and remaining citrus salad ingredients. Season to taste.

To serve

• Pile spiced bulgur onto plates and top with seeded chicken. Drizzle with pomegranate dressing.

Seed mix

• 1 teaspoon each of chia seeds, poppy seeds, flax seeds, sunflower seeds and pumpkin seeds

Bulgur spice mix

• ½ teaspoon each cumin, coriander and paprika and ¼ teaspoon each garlic powder and turmeric

Pomegranate dressing

• In a large bowl, whisk together 1 teaspoon Dijon mustard; 2 tablespoons pomegranate molasses; 2 tablespoons white wine; and 1 tablespoon runny honey. Add 6-7 tablespoons olive oil in a thin stream while whisking constantly until all is incorporated. Season to taste with salt and pepper. Will kepp in frdge up to a week. Makes about 3⁄4 cup.