SPICY SALMON TABBOULEH

 

SPICY SALMON TABBOULEH

Serves 4

0.5 - 1 Syn per serving.

200g bulghar wheat
250g salmon fillet
1 onion, finely chopped
2.5cm piece of ginger, peeled and finely chopped
150g FF Greek yoghurt
1-2 tbsp. Patak's Korma paste
Juice of half a lemon
150g smoked salmon
Small handful of coriander or parsley, finely chopped

Cook the bulghar wheat in plenty of salted water, following pack instructions. Drain, tip into a large bowl and cool.
Put the salmon fillet on a foil-lined grill and spray with Frylight before seasoning. Grill for 7-10 mins, turning once halfway through, until it flakes easily. Cool.
Frylight another pan, add the onions and ginger and fry for about 5 mins until softened and lightly coloured.
Stir in the curry paste and cook for 1 minute, stirring. Remove from the heat and stir in the yoghurt, lemon juice and some seasoning. Leave to cool.
Skin and flake the salmon fillet. Cut the smoked salmon into strips. Add the fresh salmon and half the salmon strips to the bulghar wheat with the yoghurt dressing and half the coriander. Stir everything together lightly so as not to break the salmon up too much.
Tip onto a serving plate and scatter over the remaing smoked salmon strips and coriander. Add lemon wedges and serve.