Preparation time: 30 minutes plus at least one hour soaking time
Cooking time: none

200g/8oz bulgar wheat
¼ red onion, finely diced
1 beef tomato, finely diced
1 red pepper, de-seeded and finely diced
½ cucumber, finely diced
2 pickled walnuts, finely chopped
2 x 85g/3oz packs watercress
25g/1oz coriander, roughly chopped
Juice and zest of 1 lemon
3 tbsp olive oil
1 x 100g/4oz smoked brisling (optional)
½ smoked mackerel
1 jar pickled long stemmed capers
1 x 100g/4oz tinned smoked oysters
½ lemon to serve

Place the bulgar wheat in a bowl and barely cover with water. Leave to soak for at least one hour or until the bulgar wheat is tender to eat and puffed up. Mix the onion, tomato, pepper, cucumber and walnuts with the bulgar wheat. Chop one pack of the watercress with the coriander and stir into the bulgar wheat tabbouleh along with the lemon and olive oil.

Season to taste. Break the fish into small pieces and arrange on top of the tabbouleh with the remaining watercress, capers, oysters and lemon wedges.