Spicy salmon tabbouleh

• bulgur wheat↗400g g
• salmon fillet↗500g g

  pin-boned

• sunflower oil↗3 tbsp tbsp
• onions↗2

  finely chopped

• 5cm piece ginger

  peeled and finely chopped

• curry paste↗2 tbsp tbsp

  (we used korma)

• Greek yogurt↗300g g
• juice 1 lemon

  plus 2 cut into wedges, to serve

• smoked salmon↗300g g
• handful coriander

  or parsley, roughly chopped

Step-by-step instructions

1. 1

   Cook the bulgur wheat in plenty of salted water for 7 mins (or follow pack instructions). Drain, tip into a large bowl and leave to cool. Put the salmon fillet on a foil-lined grill, brush lightly with oil and season. Grill for 7-10 mins, turning halfway, until the fish flakes easily. Cool.

2. 2

   Heat the remaining oil, add the onions and ginger, and fry for about 5 mins until softened and lightly coloured. Stir in the curry paste and cook for 1 min, stirring. Remove from the heat and stir in the yogurt, lemon juice and some seasoning. Leave to cool.

3. 3

   Skin and flake the salmon fillet. Cut the smoked salmon into strips. Add the fresh salmon and half the smoked salmon to the bulgur wheat with the dressing and half the coriander. Stir everything together lightly, so as not to break up the salmon flakes too much. Tip onto a serving platter and scatter over the remaining smoked salmon strips and coriander. Add the lemon wedges and serve.