1Add bulgar wheat to a heatproof bowl, pour over the boiling water and cover for 15 minutes. Check if the water is absorbed and cooked; if not, let it absorb a little more boiling water.
2In a small dish, mix the ingredients for the salmon together, then coat the salmon fillet on all sides.
3Air fry the salmon on 180C for 8-10 minutes or until cooked through.
4Make the bulgar wheat salad by mixing the cooked bulgar wheat with all the other salad ingredients listed above.
5To make the lemon & garlic yogurt, mix all the yogurt ingredients in a small bowl.
6Add the bulgar wheat salad to a bowl, top with the crispy salmon & serve with the lemon & garlic yogurt.
Ingredients
1 fillet salmon fillet
1 tsp smoked paprika
0.5 tsp ground cumin
0.5 tsp garlic granules
0.5 tsp dried oregano
0.25 tsp chilli flakes
1 tsp extra virgin olive oil
70 g bulgar wheat (dry weight)
150 ml boiling water
50 g cucumber, finely chopped
0.5 half red bell pepper, finely chopped
0.25 quarter red onion, finely chopped
100 g drained chickpeas
5 green olives
1 tbsp chopped fresh basil
1 tbsp lemon juice
1.5 tbsp Greek yogurt
0.5 tsp dried oregano
0.5 tsp garlic granules
0.25 tsp black pepper
1 tsp lemon juice
Equipment
bowlair fryersmall dish
Tips
It's healthy, easy to make & great for meal prep lunch!