Salads are back on the menu!

It was so warm on Monday morning that I had my morning cup of tea in the sun and it was bliss. It has been such a long cold winter, I felt like a cave creature that had just crawled out of the darkness – pasty and squinty-eyed in the bright pure sun. I know it’s still nippy and only the beginning of March but I’ve decided to spring clean my diet.

I’m a big fan of bulgar wheat and quinoa; they are great substitutes for stodgy winter carbs and will keep you going too.

When it comes to bulgar wheat it is important to get the flavour right, otherwise it can taste bland. This is a lovely recipe with spring flavours that’s perfect for lunch or a light evening meal. It is very healthy and simple to put together. Serves two.

Are you ready to ditch the winter comfort food too?

Trout, Fennel and Bulgar Parcels

Ingredients:

• 85g bulgar wheat
• Zest 1 lemon and squeeze of juice
• ½ bunch dill , roughly chopped plus extra leaves to serve
• 4 trout fillets, boneless and skinned
• 1 small bulb fennel, thinly sliced
• 4 spring onions, thinly sliced

Instructions:

1. Heat oven to 210C. Heat a baking sheet in the oven. Cook bulgar wheat according to the pack, drain, cool and fork in lemon zest and dill.
2. Divide bulgar wheat between 2 sheets baking parchment. Sandwich together 2 fish fillets and sit on top. Sprinkle over fennel, spring onions, lemon juice, and season to taste.
3. Wrap the parcels and put on the hot baking sheet. Bake in the oven for 12 minutes or until fish is opaque and feels firm, top with extra dill and serve.

Related posts:

1. Recipe: Roasted fennel, spinach, and goats cheese lasagne
2. Wednesday Wind-down: Oven Baked Trout with Ginger and Spring Onions
3. Ingredient of the Week: Mint/ Wednesday Wind-down: Iranian Fish Parcels