Curried pork bulgur salad
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
Cucumber, pea & lettuce soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tsp rapeseed oil
- small bunch spring onionsroughly chopped
- 1 cucumberroughly chopped
- 1 large round lettuceroughly chopped
- 225g frozen peas
- 4 tsp vegetable bouillon
- 4 tbsp bio yogurt(optional)
- 4 slices rye bread
Nutrition: per serving
- kcal156low
- fat3glow
- saturates0g
- carbs21g
- sugars7g
- fibre7g
- protein8g
- salt0.6g
Method
step 1
Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
step 2
Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.
