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2
Easy
20 min
By Jo Pratt
Published 2009
For a summer’s evening this is perfect because you can prepare everything an hour or so ahead of time and then sit outside with a nice cold drink before finishing off the salmon just before serving. I’ll often double up on the Minted Bulgur Salad and enjoy it the next day with some feta cheese crumbled into it.
To prepare the salmon, mix together the harissa, lemon zest and juice, yoghurt and seasoning in a shallow bowl. Coat the salmon and leave in the fridge to marinate for up to 1 hour, depending on how long you have.
While the salmon is in the marinade, you can prepare the salad. Place the bulgur wheat in a bowl and pour over the hot stock. Stir, cover with clingfilm and leave for the bulg