Get your ingredients out, then boil the kettle and place a medium lidded pan on a high heat, a frying pan on a high heat and a griddle pan on a high heat.
Fill the medium pan with boiling salted water.
Trim the end off the stalk from 1 head of broccoli, then cut up the head (like you see in the picture) and add to the pan, cover and boil for 4 minutes.
On a large sheet of greaseproof paper, toss 4 chicken breasts with salt, pepper and 1 heaped teaspoon of ground coriander, then fold the paper over and bash and flatten to 1.5cm thick with a rolling pin.
Put into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through.
With tongs, remove and drain the broccoli (leaving the pan of water on the heat), then place on the griddle until nicely charred.
Add 1 mug of bulgur wheat (300g) and 2 preserved lemons to the broccoli water and cover, stirring occasionally.
Halve or crush 1 bunch of radishes, trim and finely slice 2 spring onions and the top leafy half of ½ a bunch of fresh mint, then toss it all in a bowl with 2 tablespoons of extra virgin olive oil and 3 tablespoons of red wine vinegar, and season to taste.
Drain the bulgur wheat and tip into a large serving bowl, then mash and mix in the preserved lemons and arrange the broccoli on top.
Toss 2 tablespoons of sunflower seeds in the chicken pan, then slice the chicken and add to the salad, scattering over the seeds and snipping over 1 punnet of cress.
Dollop over 4 tablespoons of natural yoghurt and drizzle with 2 teaspoons of harissa, then serve with lemon wedges on the side.
