Bring a full kettle to the boil. Bring a small pot of salted water to the boil. Preheat BBQ hotplate to medium heat (if using).
To serve, pile spiced bulgur onto plates and top with seeded chicken. Drizzle with pomegranate dressing.
1 teaspoon each of chia seeds, poppy seeds, flax seeds, sunflower seeds and pumpkin seeds
Bulgur spice mix
½ teaspoon each cumin, coriander and paprika and ¼ teaspoon each garlic powder and turmeric
In a large bowl, whisk together 1 teaspoon Dijon mustard; 2 tablespoons pomegranate molasses; 2 tablespoons white wine; and 1 tablespoon runny honey. Add 6-7 tablespoons olive oil in a thin stream while whisking constantly until all is incorporated. Season to taste with salt and pepper. Will keep in fridge up to a week.
Makes about 3⁄4 cup.