If you're following our Healthy Diet Plan, this recipe uses the leftover cooked pork from the herb & garlic pork with summer ratatouille. If you're not following the plan, you can use any leftover cooked pork that you have, or you could try adding cooked chicken or cooked wild salmon if you prefer.
Tip the bulghar into a small pan with the curry powder, cumin seeds (if using), bouillon, dates and spring onions. Pour over 300ml boiling water and cook, covered, for 5-8 mins or until the liquid has been absorbed and the bulghar is tender. Leave to cool completely.
Stir in the mint, coriander, cucumber, tomatoes and pork. Spoon into containers and top with lemon wedges to squeeze over and mix through just before eating. Will keep for two-three days in the fridge.