Bulgur tabbouleh with mackerel, tomatoes and parsley

Ingredients

For 1 serving

• Bulgur55 g
• Canned mackerel90 g
• Tomatoes150 g
• Parsley20 g
• Mint4 g
• Spring onions1
• Extra virgin olive oil8 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: June – September

Method

1. Bring a small pan of water to the boil, salt it and cook the bulgur for 12 minutes over medium heat, until tender; drain, rinse under cold water to cool it and leave to drain well.
2. Meanwhile carefully wash and dry the parsley and mint and chop them finely; trim the spring onion and slice it very thinly; wash the tomatoes and cut them into dice of about 1 cm.
3. Drain the mackerel and break it into pieces with a fork.
4. Combine the bulgur, herbs, spring onion, tomatoes and mackerel in a bowl; dress with the oil, plenty of lemon juice, salt and black pepper, toss and serve: in tabbouleh the herbs should outweigh the grain.