Ingredients | Serves 4

Extra virgin olive oil

1 onion, diced

Salt 

4 cloves garlic, sliced

1 tsp turmeric 

1-2 tsp za'atar

Pinch chilli flakes 

1.5L chicken stock

200g bulgar wheat, rinsed 

2 lemons, juiced

1-2 tbsp cider vinegar (to taste) 

Salt and pepper

Plenty spinach 

300g leftover chicken 

Herby feta crumble

Finely chopped feta, mint and coriander plus sesame seeds

Method

1. Place a dutch oven on a low-medium heat and add olive oil followed by the onion and a touch of salt. When the onion has softened add the garlic let this cook for a couple of minutes. 

2. Stir in the turmeric, za’atar and chilli. Let this saute for a minute and then add the chicken stock. 

3. Bring the stock to a boil on a medium heat and add the bulgar wheat. Reduce the heat so its gently simmering, return the lid and let this cook until the bulgar starts to soften (about 10 minutes). 

4. When the bulgar wheat has softened, add the lemon and cider vinegar (to your taste) as well as salt and pepper. 

5. Reduce the heat to low and add the spinach and chicken. When the spinach is wilted it's ready. 

6. Combine the feta and herbs and finely chop all together. Sprinkle the crumble with sesame seeds. 

7. Serve in bowls with a generous sprinkle of the feta and herbs, a drizzle of oil and a crack of black pepper.