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
STEP 1
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.
STEP 2
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.
