Maple and harissa chicken wings with tabbouleh

Step 1

Place burghul in a bowl and cover with ½ cup (125ml) boiling water. Cover with plastic wrap and set aside until water is absorbed, then fluff with a fork.

Step 2

Preheat oven to 220°C. In a bowl, combine maple syrup, three-quarters of the garlic, 1 tbs harissa and a large pinch of salt. Toss wings in the mixture, and arrange in a single layer on a paper-lined baking tray.

Step 3

Bake for 45 minutes, turning once, or until caramelised and golden. Toss with remaining 1 tbs harissa.

Step 4

Meanwhile, to make the tabbouleh, combine herbs, leaves, tomato, spring onion, cucumber and burghul in a bowl.

Step 5

Whisk sumac, lemon juice, oil and remaining garlic in a bowl and season. Add dressing to tabbouleh and toss to coat. Serve with the caramelised wings.