- 100g medium bulgur wheat
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 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 bulgur 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 bulgur 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.