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£3.90/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a large pan of salted water to the boil. Add the bulgur wheat and simmer briskly for 15 minutes, until just tender. Drain, rinse under cold water to cool, then drain again.
Meanwhile, in a large bowl, whisk together the oil, vinegar and honey; season. Stir in the tomatoes, fennel and onion; set aside to macerate until the bulgur wheat has cooked.
When ready to serve, add the cooled bulgur wheat to the bowl with the tomato and fennel mixture; toss together. Stir through most of the parsley, then divide between plates and top with the flaked mackerel. Scatter over the remaining parsley to serve.
Bulgur wheat brings a lovely texture to this salad, but any grain you have to hand would work. Make it even speedier by using a pouch of grains – quinoa or wild rice both work well.
Typical values per serving when made using specific products in recipe
Energy | 1,947kJ/ 466kcals |
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Fat | 25.9g |
Saturated Fat | 5.2g |
Carbohydrates | 36g |
Sugars | 7.8g |
Fibre | 5.3g |
Protein | 19.6g |
Salt | 0.7g |
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