HECK Bollywood Bangers Tabbouleh Salad

Serves 3


1 pack HECK Bollywood Bangers

50gm bulgur wheat

2 heaped tbsp. chopped flat leaf parsley

2 heaped tbsp. chopped mint

3 tomatoes

3 spring onions

Half cucumber

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!

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Nutritional Info

Serving Size: 277g

Amount Per Serving

Calories: 280kcal

Total Fat: 13g

Saturates: 2.3g

Sugars: 7.8g

Salt: 1.6g

Protein: 8.4g

Carbs: 25g

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