- 100g medium bulghar wheat
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 garlic cloves, crushed
- 4 tbsp extra-virgin olive oil
- ripe tomato, halved, deseeded and diced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 4 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 3 x 20g packs flat leaf parsley, leaves roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- handful fresh mint leaves, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 400g smoked trout fillets
Farmed rainbow trout has pretty, spotty skin…
- 3 tbsp Greek yogurt
- 1 tsp chopped dill
Cook bulgar wheat according to pack instructions, and leave to cool. Make a dressing: whisk the lemon juice, garlic and olive oil together and season to taste.
Tip the bulgar wheat into a bowl, add the tomatoes, spring onions, parsley and mint. Pour the dressing in and stir to combine. Flake the trout into chunks –discarding skin and bone. Gently fold into the salad.
Mix the yogurt and dill together in a small bowl, adding enough water to give the consistency of pouring cream. Season to taste and serve alongside the salad to drizzle on top.