Salmon and bulgur wheat

By Pete Houston

Ingredients

• 150g dried bulgur wheat
• 1 spring onion, finely sliced green part only
• 125g tinned pink salmon in water
• 1 tbsp fresh parsley, sliced
• 40g frozen peas
• 100g french beans, sliced into bite-sized pieces
• 1 Knorr ginger and lemongrass flavour pot
• ½ tsp salt
• ⅛ tsp black pepper or to taste
• ¼ lemon as wedges to serve
• 2 tbsp Greek yoghurt

Method

1. Mix the flavour pot with 400ml of boiling water in a saucepan with a lid. Bring back to the boil, add the bulgur wheat and the water from the fish, cover and simmer for 15 mins. If there's any excess liquid drain it off, then take the pan off the heat, mix in the salmon and parsley, cover and leave to stand for a further 10 minutes.

   Time: 20 minutes.

2. If there's any excess liquid drain it off, then take the pan off the heat, mix in the salmon and parsley, cover and leave to stand for a further 10 minutes. While it is standing, boil some more water, lightly salted and add the green beans and cook for about 5 minutes. Add the peas and spring onions, bring back to the boil and cook for a further 3 minutes, then drain.

   Time: 10 minutes.

3. Mix the beans and peas with the wheat, add a few grinds of pepper, then divide between serving bowls. Add a spoonful of the yoghurt to each and serve with a lemon wedge.

   Time: 1 minute.

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