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

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

Instructions

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.