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Ingredients

  • 1 tsp medium curry powder
  • groundnut oil
  • 2 thick smoked haddock, skinless pieces
  • to serve natural yoghurt

TABBOULEH

  • 100g bulgar wheat
  • 4 spring onions, washed and chopped
  • 2 plum tomatoes, diced
  • ½ cucumber, seeds scraped out and diced
  • a handful of leaves mint, chopped
  • ½ small bunch flat-leaf parsley, chopped
  • ½ lemon, juiced

Method

  • STEP 1

    Put the bulgar wheat in a bowl and pour over boiling water. Cover with clingfilm and leave for 20 minutes then drain really well. Mix with the rest of the tabbouleh ingredients and season.

  • STEP 2

    Mix the curry powder with 1 tbsp of oil and rub all over the haddock. Grill for 6-7 minutes until golden and cooked through. Serve with the tabbouleh and some yoghurt thinned with a little more lemon juice.

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