Easy meze plate
A Middle Eastern-inspired starter, ideal for al fresco entertaining
Smoked trout & bulgur wheat salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 100g medium bulgur wheat
- juice 1 lemon
- 2 garlic clovescrushed
- 4 tbsp extra-virgin olive oil
- ripe tomatohalved, deseeded and diced
- 4 spring onionsfinely sliced
- 3 x 20g packs flat leaf parsleyleaves roughly chopped
- handful fresh mintleaves, roughly chopped
- 400g smoked troutfillets
- 3 tbsp Greek yogurt
- 1 tsp chopped dill
Nutrition: per serving
- kcal347
- fat18g
- saturates3g
- carbs23g
- sugars0g
- fibre2g
- protein25g
- salt2.09g
Method
step 1
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.
step 2
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.
step 3
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.
