This is a lovely Turkish salad Nik first had in a restaurant in east London. He got home, Googled the ingredients and found out about Kisir, a classic Turkish salad. This combination of a couple of recipes produces a beautifully sophisticated, yet hearty and filling dish that goes incredibly well with John Dory with Chermoula and, well, lots of other things!

100g bulgur wheat

1 large onion, finely chopped

Olive oil for frying

1/2 a tbsp tomato puree

1 large tomato, peeled and chopped

1/2 tsp tamarind paste

1 tsp lemon juice

3 tbsp chopped flat leaf parsley

1 spring onion, very finely shredded

1 green chilli, deseeded and very finely chopped

1/2 a tsp ground cumin

1 tsp ground coriander

Salt & freshly ground black pepper

1 tsp fresh mint, finely chopped

• Cook the bulgur wheat, by placing in a pan and covering with cold water. Bring to boil and simmer for 15 minutes. Drain well, and set aside (check cooking times with the brand of bulgar wheat that you are using as times do vary).

• In a large pan, fry the onions gently until they go soft and translucent. Add the tomato puree and cook for 3 minutes, stirring all the while. Add the chopped tomato and simmer for 5 minutes. Then add about 30 mls of water and the tamarind paste. Bring to a boil, then turn off the heat and add the bulgur

• Add the lemon juice, parsley, chopped spring onion, chilli, cumin and coriander. Season, and allow to cool to room temperature before serving