Monday, 21 June 2010
For the Tabbouleh
400g Bulgar wheat, soaked in boiling water for 20 minutes
200g flat leaf Parsley, chopped
50g Mint leaves, chopped
2 spring onions, chopped
1 large tomato, skinned de-seeded and chopped
3 tbsp olive oil
Juice of 2 lemons
Freshly milled black pepper
In a large bowl, stir together the Parsley, mint, tomato and onion.
Drain any liquid that has not been absorbed from the bulgar wheat, fluff it up with a fork and season with salt and pepper.
Add the bulgar wheat to the herb and tomato mixture, dress with the lemon juice and olive oil and mix well.
Place in the fridge until needed.
For the fried salmon
4 salmon fillets
2tbsp olive oil
Salt and pepper
Heat the oil and butter in a frying pan over a medium heat, season the salmon and cook for 3-4 minutes each side.
Serve warm with the Tabbouleh,
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