Ingredients

• 250g Bulgar wheat  
• 1/2 red onion (finely diced)
• 100g butternut squash (diced small)
• 1 red pepper (diced finely)
• 1 tbsp tomato puree 
• 1 chopped garlic clove
• 1 tsp garam masala  
• 1/2 tsp cinnamon  
• 1/2 tsp turmeric  
• 50g creamed coconut  
• 1/4 tsp ground clove  
• 1/2 bunch fresh coriander (chopped)
• 1 tsp olive oil 
• 145g dolphin friendly flaked tuna  

Method

Roast the diced butternut squash in a hot oven with a little oil until tender.

In a small pan, combine the Bulgar wheat, all the dry spices, tomato puree, oil and the coconut. Cover with water and bring to the boil, then simmer until most of the water is absorbed. Leave to stand for a further 10 minutes.

In a large bowl, mix the finely diced onion, pepper, coriander and tuna. Lightly fork the cooked Bulgar wheat into the bowl, then add the cooked butternut squash.

Gently mix all of the ingredients and serve.