A fragrant chicken grill with the heat of the ras-al-hanout rub being complimented by cool flavours of mint and cucumber - an ideal summer evening dish.

Ingredients - serves 6

6 plump chicken breasts
3 tbsp olive oil
1-2 tsp ras-al-hanout
salt

tabbouleh:
200g cracked wheat (burghul)
2 large tomatoes, chopped
1/2 cucumber, diced
8 spring onions, thinly sliced
4 tbsp lemon juice
4 tbsp olive oil
50g chopped parsley
50g chopped mint
salt and pepper to taste

Method

Mix together the olive oil and spice blend and rub over the chicken. Cover an chill for at least an hour before grilling. Sprinkle salt over the skin and barbecue, turning once, for between 15 -25 minutes (depending on thickness) and until completely cooked through. Ras-al-hanout spice blend contains a combination of spices and herbs, it has some heat, and imparts more of a fragrant flavour from the spices we associate with sweet cookery - cinnamon, ginger, mace, cloves and allspice.

Meanwhile make the salad. Place the burghul in a large bowl with sufficient water for it to be well covered and leave to stand for 20 minutes. Test to make sure it has plumped up and has softened and if not leave a few minutes longer. Once tender, drain and squeeze out excess water.

Fold the chopped tomatoes, spring onions, cucumber and herbs into the cracked wheat. Add seasoning to the burghul, olive oil and lemon juice, taste and adjust if necessary. Refrigerate for about an hour before serving. The salad will be quite green, cool, fresh flavoured and with some crunch from the cucumber.

Joint the chicken and serve with some tabbouleh over crisp lettuce leaves.