Tomato & hot smoked salmon salad

Name: Tomato & hot smoked salmon salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 100 g The Levantine Table Bulgur Wheat; 2 tbsp olive oil; 1 tbsp red wine vinegar; ½ tsp clear honey; 270 g pack cherry vine tomatoes, quartered; ½ bulb/s fennel, cored and finely sliced; ½ red onion, finely sliced; 25 g pack flat leaf parsley, leaves roughly chopped; 160 g pack hot smoked salmon fillets with honey marinade

The gentle aniseed flavour of fennel and sweet-tart tomatoes balances perfectly with the buttery richness of salmon in this crowd-pleaser.

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HealthyLow in saturated fatHigh proteinSource of protein2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins
PlusCooling

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100g The Levantine Table Bulgur Wheat
2 tbsp olive oil
1 tbsp red wine vinegar
½ tsp clear honey
270g pack cherry vine tomatoes, quartered
½ bulb/s fennel, cored and finely sliced
½ red onion, finely sliced
25g pack flat leaf parsley, leaves roughly chopped
160g pack hot smoked salmon fillets with honey marinade

Bring a large pan of salted water to the boil. Add the bulgur wheat and simmer briskly for 15 minutes, until just tender. Drain, rinse under cold water to cool, then drain again.
Meanwhile, in a large bowl, whisk together the oil, vinegar and honey; season. Stir in the tomatoes, fennel and onion, then set aside to macerate.
When ready to serve, add the cooled bulgur wheat to the bowl with the tomato and fennel mixture; toss together. Stir through most of the parsley, check the seasoning, then divide between plates. Flake the salmon over the salad, discarding the skin. Scatter over the remaining parsley to serve.

Cook’s tip

Lunchbox-packing? Layer it like this: tomatoes first, then the cooked grains and finally the salmon and parsley. Stir everything together just before you dig in.

Typical values per serving when made using specific products in recipe