250g bulgur wheat 1 red onion, chopped 4tbsp Pura Liquid Coconut Oil 2tbsp cider vinegar 2 tomatoes, chopped 1 small bunch fresh flatleaf parsley, chopped
1 small bunch fresh mint, chopped 4x 150g salmon fillets 1tsp cumin seeds 1 red chilli, deseeded and thinly sliced Salt and freshly ground blackpepper
1 Rinse the bulgur wheat in a sieve, then put it into a saucepan with a pinch of salt and double the volume of water. Bring to the boil and simmer gently for 5-6minutes. Turn off the heat and cool for 10minutes. 2 While the bulgur wheat is cooling, mix the red onion with 2tbsp Pura Liquid Coconut Oil and the vinegar. Season. 3 Drain the warm bulgur wheat and add the red onion, tomatoes, parsley and mint. Season and stir gently to mix. 4 Heat the remaining Pura Liquid Coconut Oil in a large frying pan. Add the salmon fillets and cook over a medium-high heat for 6-8 minutes, turning once and adding the cumin seeds and chilli after4-5minutes. 5 Share the warm tabbouleh between 4 serving plates and arrange the salmon fillets on top, drizzling the cooking juices over them.