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Watermelon, red cabbage and herb tabbouleh with pork meatballs

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

150 g Woolworths bulgur wheat
1 x 400 g pack Woolworths pork sausages
50 g butter
2 garlic cloves, sliced
1 t sumac
20 g parsley, chopped
sea salt and freshly ground black pepper, to taste
10 g mint, finely chopped
6 mini cucumbers, sliced
500 g watermelon, diced
4 T extra virgin olive oil
1 lemon, juiced
2 baby red cabbages, thinly sliced

Method

1. Cook the bulgur wheat according to package instructions. Drain and spread out on a tray to cool.
2. Remove the sausage meat from the casings, then roll into bite- sized meatballs. Gently fry over a medium- low heat in the butter with the garlic and sumac until golden brown and cooked through, about 10 minutes. Remove from the heat but reserve the pan juices.
3. Toss the meatballs with 1 t parsley and season. Combine the remaining ingredients, season to taste and serve with the warm meatballs.

Find more ways to cook with sausages here.