BULGAR WHEAT SALAD WITH HADDOCK
Bulgur wheat salad with smoked haddock, pork rasher bits, cucumber, spring onion, preserved lemon rind, corn, gherkin and fresh mint. Delicious.
- 1 cup bulgur wheat, cooked as per packet instructions (It makes 3 cups once cooked)
- 2 smoked haddock fillets, poached in milk, flaked and cooled
- 2 pork rashers airfried, rind cut off and discarded, rasher cut into small cubes
- ½ a cucumber, peeled and cut into small cubes
- 5 spring onions, thinly sliced
- 1 wedge of Moroccan preserved lemon, rind cut off and cut into small cubes
- 1 corn on the cob, airfried then corn sliced off the cob
- 3 large sweet and tangy gherkins, cut into small cubes
- fresh mint leaves, torn or cut into bits
Mix everything together and serve.
It’s not necessary to add any liquid, but if you prefer you can drizzle about a tablespoon or two of Greek salad dressing over then mix and serve.
Recipe and photo: Elsabie Templeton
