Ingredients:

1. 450ml vegetable stock, prepared using a half-cube of vegetable stock
2. 150g of quinoa and bulgur wheat mixture
3. One peeled carrot that has been shaved into ribbons
4. One cored and thinly sliced apple
5. two-four-fifty grammes of roast chicken breast fillets,
6. thinly sliced reduced-fat salad cheese,
7. crumbled fresh parsley leaves, and five grammes of serving

Regarding the dressing

1. 1/4 teaspoon ground cinnamon
2. 1/4 teaspoon ground coriander
3. One-half teaspoon of paprika
4. 10g freshly cut, coarsely parsley leaves
5. One-half tablespoon olive oil
6. One lemon, squeezed and chopped

Directions:

1. In a large saucepan, bring the stock to the boil and add the bulgur mix. Turn down the heat to low, stir, and cover. Simmer for fifteen minutes, or until the liquid has mostly evaporated. After turning off the heat and removing any leftover water, let it rest for ten minutes.
2. Prepare the dressing in the interim. In a frying pan, dry-fry the ground spices for one minute over low heat, or until aromatic. Pour into a jam jar and mix in the oil, lemon juice, and parsley. After giving it a shake to mix, add half of the dressing to the bulgur mixture and and stir to combine.
3. Divide the bulgur mixture between 4 shallow bowls, then top with the carrot ribbons, apple slices, chicken and cheese. Add the parsley, remaining dressing and the lemon zest to serve.