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

Curried pork bulgur salad recipe

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

  • 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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