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
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
- handful coriander, chopped
- ¼ cucumber, diced
- 2 tomatoes, cut into wedges
- 120g leftover cooked pork, chopped
- ½ lemon, cut into wedges
Method
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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.
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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.