Simon Rimmer served up a tasty harissa chicken with preserved lemons and bulgur wheat on Sunday Brunch.

The ingredients are: 4 x chicken breasts, 2 tablespoons harissa, 50ml olive oil, 250g cooked bulgur, as per instruction on pack. But use stock instead of water, 6 dates, sliced, 1 Tablespoon chopped mint, 1 Tablespoon chopped parsley and 1 Tablespoon pomegranate seeds.

For the dressing: 1 finely chopped preserved lemon, Juice and zest 1 lemon, 1 Tablespoon harissa and 100ml extra virgin olive oil.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.