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- Preheat your grill to maximum and bring a saucepan of water to the boil.
- As soon as the water has boiled, dump in the bulgur wheat and cook according to the packet instructions (about 8 minutes) before draining through a fine sieve and rinsing under cold running water.
- Slide the monkfish onto one massive skewer or two smaller ones. Drizzle with olive oil and season with salt and pepper. Grill the monkfish for 8–9 minutes, rotating a couple of times while cooking.
- Tip the drained bulgur wheat into a bowl and add the chopped herbs, the tomato (scraping in all the tomato juice too), red pepper, spring onions, the juice of 1 lemon and a generous pinch of salt and pepper. Mix the ingredients together.
- Serve up the tabbouleh with the cooked monkfish skewers on top, a final spritz of lemon juice, some grated lemon zest and pitta bread on the side.
- 50g dried bulgur wheat
- 250g monkfish, trimmed and chopped into 2–3cm chunks
- drizzle of olive oil
- salt and pepper
- 3 tbsp chopped parsley
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
- 1 ripe tomato, roughly chopped
- 2 roasted red peppers from a jar, roughly sliced
- 2 spring onions, finely sliced
- 2 lemons
- pitta bread, to serve
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