Pork, lime and mint stuffed pepper tabbouleh

2 lean pork loin steaks

1 lime

2 red peppers

9-12 leaves fresh mint

100g bulgur wheat

600ml boiling water

1x 15ml spoon sunflower seeds

1x 15ml spoon pumpkin seeds

2x 15ml spoon natural low fat yogurt

1x 15ml spoon fresh mint

½ lime

1x 5ml spoon mint jelly      

Small handful sprouted seeds e.g. radish, alfalfa

Knife, chopping board, weighing scales, vegetable peeler, juice squeezer, non-stick saucepan, fish slice, measuring jug, small bowl, tongs, mixing spoon

1. Prepare the ingredients:
• cut the steaks into small cubes;
• zest and juice the limes;
• deseed the red peppers. Finely chop one pepper and chop the other pepper into two halves;
• chop the mint.
2. Pre-heat the grill.
3. Dry fry the pork cubes in a non-stick saucepan for 1-2 minutes until starting to brown.
4. Add the bulgur wheat, lime zest, juice and boiling water.
5. Bring to the boil and simmer for 10-15 minutes until the bulgur wheat is tender.
6. Grill the two halves of red pepper.
7. Remove the saucepan from the heat and add the chopped red pepper, mint, sunflower and pumpkin seeds.
8. Combine the yogurt, mint, mint jelly and lime zest and juice in a small bowl.
9. Toss the bulgur wheat together and serve in two halves of a grilled red pepper, top with sprouted seeds.
10. Drizzle the yogurt mixture on top.

When cutting the meat, trim off any visible fat

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