The temperature is soaring outside, and nobody wants to spend much time in the kitchen in August.  So this month, KTLN has come up with some great ‘no-cook’ meal ideas, which will be published weekly. This first one appears on a Monday, but the rest will appear every Saturday throughout August.

Naturally, we have tried and tasted all the recipes ourselves!  Afiyet Olsun - enjoy your meal.  All the ingredients are available in Kalkan.

And don't forget, KTLN members can see lots of fantastic Turkish recipies every day in our Knowledge Bank, in the Culture, History & Language section.  Click on the following link to check them out: Turkish Cuisine

Honey mustard roast chicken with bulgur salad – serves 6

• 1 packet Bulgur pilavlik (larger grains)
• 2 tablespoons thick tomato paste (domates salcasi  - sold in glass jars in all local supermarkets)
• 1 small bunch spring onions
• 1 bunch rocket
• 1 handful fresh mint
• 12 cherry tomatoes halved
• 3 small cucumbers peeled and cubed
• 2 lemons
• 1 small bottle lemon juice (limon sosu)
• 1 small jar honey
• 1 small jar mustard (hardal)
• 2 tablespoons olive oil
• 1 ready cooked chicken from the shop next to Smile supermarket

Method
Mix two tablespoons of honey with one table spoon of mustard and 4 tablespoons lemon juice, pour over the cooked chicken and leave to stand for half an hour.

In the meantime, prepare the bulgur - which is more commonly known in the UK as cuscus.  (Use one regular size coffee mug of bulgur for two people).

Put the bulgur into a large bowl and add as many cups of boiling water as you have cups of bulgur.  So if you are making bulgur for 6, you need 3 cups bulgur and 3 cups water. Mix thoroughly, add a teaspoon of salt and two tablespoons tomato paste and stir until the paste has dissolved into the bulgur mixture.

Leave for 20 minutes for the bulgur to absorb the liquid.

Roughly chop the spring onions, rocket, mint and 1 lemon and put all the ingredients in a small bowl with the olive oil.

After 20 minutes, stir the spring onion mixture, cherry tomatoes and cucumber into the bulgur. Taste and season as required

Divide the chicken into as many portions as you require. Slice the remaining lemon and use to decorate the chicken portions.

Serve with the bulgur and fresh, local bread.