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Salmon + Tabbouleh Pot

Serves 4

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RECIPE DETAILS
RANGE STRENGTH
SERVES 4

INGREDIENTS

Main
coarse bulgar wheat (soaked + cooled – 150g cooked weight)
50g
salmon fillet, skinless, poached (200g cooked weight)
250g
cucumber (seeded and diced)
90g
tomato (seeded and diced)
90g
clove garlic, chopped
1
parsley, chopped
24g
mint, chopped
24g
lemon juice
12g
olive oil
12g
salt
1.5g
pepper
1.5g

METHOD

Soak the coarse bulgur in hot water for 30mins, drain and cool.
Poach the salmon fillet, skin and dice.
Seed and dice the tomato and cucumber. Chop the garlic, parsley and mint.
Mix the cooled bulgur with the chopped ingredients and add the lemon juice, olive oil and season.
Allow the mixed bowl to stand for 30 minutes and then divide the ingredients between four bowl.
Flake the salmon and then add it on top of each bowl.
Serve and enjoy!

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 150g
% RNI
Energy kJ
555
6%
831
9%
Energy kcal
133
6%
200
10%
8.4g
12%
12.5g
17%
1.5g
7%
2.2g
11%
0.7g
0%
1.1g
1%
0.29g
4%
0.44g
7%
Protein
9.2g
-
13.7g
-
Carbohydrates
4.7g
-
7.0g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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