Chicken and Bulgar Wheat Salad

Against all the odds - and after a crappy day of revision, rain and writer's block - I managed to avoid the overwhelming urge to order as much takeaway food as I could physically handle, and made a salad instead.

I roasted a chicken breast in some mixed herbs and olive oil, for around 25 minutes. Meanwhile I re-hydrated the bulgar wheat: you just pour boiling water over the bulgar wheat, then leave it for 30 minutes to absorb. So simple!. I served it up with some salad, a squeeze of lemon and some extra virgin olive oil. And really, really tried not to think about Chinese food.