Spiced Chicken with Lentil Tabouli

Place chicken in a bowl with cumin, salt flakes, cracked black pepper and 20ml (1 tablespoon) olive oil. Heat in a medium frypan over medium-high heat. Add chicken and cook for 10–12 minutes, turning halfway, or until golden brown and cooked through. Remove from heat and allow to rest in pan for 10 minutes.

Meanwhile, place burghul in a large heatproof bowl and cover with 80ml (⅓ cup) boiling water. Cover bowl with a tea towel or plate and set aside to steam.

Finely chop parsley, mint leaves and spring onions.

Halve or quarter cherry tomatoes. Drain and rinse lentils.

Juice ½ the lemon, combine with remaining oil and season with salt and pepper. Fluff up burghul with a fork and add parsley, mint, spring onion, cherry tomatoes and lentils. Drizzle over dressing and season to taste. Gently mix salad to combine.

Cut remaining lemon into wedges. Spread ½ the garlic dip onto serving plates and spoon over tabouli. Slice chicken and place on top of tabouli. Serve with remaining garlic dip and lemon wedges.