- 50g bulghar wheat
- 1 tsp Madras curry powder
- ¼ tsp cumin seeds (optional)
- 1 tsp vegetable bouillon
- 2 medjool dates, sliced
- 3 spring onions, sliced
- 4 tsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- handful coriander, chopped
- ¼ cucumber, diced
- 2 tomatoes, cut into wedges
- 120g leftover cooked pork, chopped
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- ½ lemon, cut into wedges
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Tip the bulghar into a small pan with the curry powder, cumin seeds (if using), bouillon, dates and spring onions. Pour over 300ml boiling water and cook, covered, for 5-8 mins or until the liquid has been absorbed and the bulghar is tender. Leave to cool completely.
Stir in the mint, coriander, cucumber, tomatoes and pork. Spoon into containers and top with lemon wedges to squeeze over and mix through just before eating. Will keep for two-three days in the fridge.
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