Liven up leftover pork by combining with bulgur wheat, curry powder, cumin seeds and spring onions to make a salad that is healthy yet packed full of flavour
Nutrition and extra info
- Healthy
Nutrition:
- kcal287
- fat5g
- saturates1g
- carbs34g
- sugars19g
- fibre8g
- protein22g
- salt0.2g
Ingredients
- 50g bulgur 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
Mint
mi-ntThere 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
Pork
paw-kOne of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- ½ lemon, cut into wedges
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Method
Tip the bulgur 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 bulgur 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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