Chicken, Bulgur And Pomegranate Salad - cooking recipe

Ingredients

1/4 cup olive oil
1/4 cup pomegranate molasses
1 tbsp ground cumin
2 cloves garlic, minced
2 1/4 lb chicken breast fillets
1 2/3 cups chicken stock
8.5 oz bulgur wheat
1 None pomegranate, seeds removed
1 None red onion, halved, thinly sliced
12.5 oz watercress, trimmed
2/3 cup fresh flat-leaf parsley leaves, firmly packed
1 cup roasted walnuts, coarsley chopped
5 oz feta cheese, crumbled
1/4 cup lemon juice
3 tsp honey
3 tsp pomegranate molasses

Preparation

Combine oil, molasses, cumin, garlic and chicken in a large bowl. Cover and chill for 3 hours, or overnight to marinate.
Bring stock to a boil in a medium saucepan then remove from heat and add bulgur wheat. Cover and let stand for 5 mins.
Oil a grill pan and place over high heat. Drain chicken, discarding marinade. Cook for 3 mins per side, or until cooked through. Remove chicken from heat, cover loosely with foil and let rest for 10 mins. Slice thickly.
Place chicken and bulgur in a large bowl along with remaining ingredients. Whisk together lemon juice, honey and pomegranate molasses then drizzle over salad and toss to combine. Season.