Step 1

Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place dried apricots in a heatproof bowl. Cover with boiling water and set aside for 10 minutes to soak. Drain. Coarsely chop. Combine jam and 2 tsp water in a separate bowl.

Step 2

Place the egg, soaked apricots, chicken, breadcrumbs, soup mix, parsley and two-thirds of the pistachio in a bowl. Stir until well combined. Place a large piece of plastic wrap on a flat surface. Lay bacon diagonally in 2 rows on plastic wrap, slightly overlapping. Spoon chicken mixture along centre of the bacon. Starting from long end closest to you, use the plastic wrap to roll up and enclose mixture. Discard plastic wrap. Place the meatloaf, seam-side down, on prepared tray.

Step 3

Bake the meatloaf for 10 minutes then brush with half of the jam mixture. Bake for a further 20 minutes or until golden and cooked through. Brush with the remaining jam mixture and sprinkle with remaining pistachio. Combine the watercress, cucumber and shallot in a bowl. Toss with the oil and serve with the meatloaf.