Salad of Middle Eastern Grilled Chicken, Bulgur and Pomegranate

Quite nice, but for some reason I would have expected a salad to contain at least some vegetable. To be honest, I hadn't even realized that the salad lacked veggies until I was about to serve it.

Unfortunately we had run out of harissa, so I was able to add that. Also, instead of marinating and grilling the whole chicken filets and then cutting it into stripes, I decided to cut it first so that it could marinate better (smaller pieces = more surface that touches the marinade) and then stir-fry it. Even though I lifted it out of the marinade with a slotted spoon, the marinade got burnt really fast; so I might actually give her method a try next time. Even so, you'll need to pat the meat dry before grilling, as it's the honey and the pomegranate molasses that caramelize in the heat. You could also consider not adding both of these to the marinade and to add a little pomegranate molasses to the salad dressing instead (don't add any extra honey beyond what the dressing already contains).

DH thought it was a little bland, but I think that was the lack of harissa; I actually quite liked it, but I would add some grilled vegetables - probably courgettes and aubergines, and possibly some extra salad dressing for the veggies.

Edited two days later: My goodness, I must have been blind! The salad as described above is actually served on a bed of watercress - so much for the lack of veggies. It's also served with Greek yoghurt, something else I missed the first time around. Both of these ingredients make it a more interesting and balanced dish, both in terms of flavour as nutritionally.