Curried Pork Bulghar Salad

• bulgur↗50g g
• Madras curry powder↗1 tsp tsp
• cumin seeds↗¼ tsp tsp

  (optional)

• vegetable broth↗1 tsp tsp
• medjool dates↗2

  chopped

• green onion↗3

  chopped

• ground mint4 tsp tsp
• handful of cilantro

  chopped

• cucumber↗¼

  diced

• tomatoes↗2

  cut into wedges

• leftover boiled pork120g g

  chopped

• lemon↗½

  cut into wedges

Step-by-step instructions

1. 1

   Transfer the bulgur to a small saucepan together with the curry powder, cumin seeds (optional), broth, dates and green onion. Add 300 ml of boiling water and cook covered for 5‑8 minutes, or until the liquid is absorbed and the bulgur is tender. Allow to cool completely.

2. 2

   Add mint, cilantro, cucumber, tomatoes and pork, and mix. Divide into containers and top with lemon wedges, which should be squeezed and mixed in just before eating. Store in the refrigerator for 2‑3 days.