Bean & feta spread with Greek salad salsa & oatcakes
Tuck into a nutrient-packed vegetarian lunch featuring a delicious bean and feta spread and a salsa that makes up three of your five-a-day. Pile those oatcakes high!
Curried pork bulgur salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 50g bulgur wheat
- 1 tsp Madras curry powder
- ¼ tsp cumin seeds(optional)
- 1 tsp vegetable bouillon
- 2 medjool datessliced
- 3 spring onionssliced
- 4 tsp chopped mint
- handful corianderchopped
- ¼ cucumberdiced
- 2 tomatoescut into wedges
- 120g leftover cooked porkchopped
- ½ lemoncut into wedges
Nutrition: per serving
- kcal287low
- fat5glow
- saturates1g
- carbs34g
- sugars19g
- fibre8g
- protein22g
- salt0.2g
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.
