Fresh sardines with Tabbouleh Salad

Cook the bulgar wheat as per packet instructions and allow to cool

Remove the stems and finely chop the mint and parsley

Finely chop the spring onions

Chop the tomatoes into small cubes

Mix chopped ingredients in a bowl with garlic and lemon juice

Stir in the bulgar wheat (once cooled), ras el hanout, olive oil and season with salt and pepper.

In a high heat pan toast the cashews

Cut the passion fruit in half and scoop out the seeds

Season and sear the sardines in a hot pan. 30secs each side. Skin down first.

Assemble and top with cashews, passion fruit and avocado. Enjoy!