1 pack HECK Bollywood Bangers
50gm bulgur wheat
2 heaped tbsp. chopped flat leaf parsley
2 heaped tbsp. chopped mint
3 spring onions
Zest and juice of 1 lemon
2 tbsp olive oil
Cook the HECK Bollywood Bangers according to the packet instructions.
For the tabbouleh, pour over 200ml boiling water and leave the grains to absorb the water in a bowl covered with clingfilm for 10-15 minutes. Finely dice the tomatoes, discarding the cores. Slice the spring onions. De-seed the cucumber, dicing into the same size chunks as the tomatoes and spring onions.
Once the bulgur wheat is cooked, fluff up with a fork then mix through the tomato, spring onion, cucumber, parsley and mint. Season with black pepper and pour on the lemon juice, zest and olive oil before a final mix. The tabbouleh is best served warm with the Bollywood Bangers on top. The tabbouleh keeps well in the fridge for a couple of days… if there are any leftovers!