Prepare the buckwheat bulgur in a small saucepan according to the instructions on the packet. In the meantime, wash the fresh tomatoes, cut into small cubes like the dried tomatoes and wash, shake dry and chop the parsley. When the soaking is finished, fold the tomato paste and the diced tomatoes with the chopped parsley into the bulgur and cover the pot.
Chop the lettuce hearts into bite-sized pieces, wash them and then distribute them on large plates.
Wash the oranges, dry them and peel them with a sharp knife, including all the whites. Fillet the peeled oranges over a small bowl with a sharp knife. The best way to do this is to cut out the fillets along the skins and catch the juice that runs out in the bowl. Squeeze the remaining skins well and also collect the juice. Spread about 4 - 5 orange fillets per plate on the edge of the salad.
Wash the cucumber and cut it into slices. Since the cucumber is not peeled, I personally prefer organic quality. Cut the green seedless olives into rings. Arrange the cucumber slices and the olive rings nicely on the plates.
Briefly toast the walnuts in a non-oiled pan and set aside.
Take the chicken breast out of the refrigerator, rinse under cold water and pat dry with kitchen paper. Cut the meat into bite-sized pieces and fry in hot olive oil until well done, seasoning with salt and pepper to taste.
Arrange the still warm tomato bulgur with the chicken breast and roasted walnuts on the salad.
Finally mix the collected orange juice with a little olive oil, season with a little honey, salt and pepper and distribute evenly over the salad. If you want, you can also distribute some high-quality olive oil over the plates if the orange dressing is not enough.
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