Rinse the bulgar wheat in cold water, then cook in a pan of boiling water for 10 minutes. Add the broccoli then boil for a further 5 minutes until both the grain and broccoli are tender. Cool under running water, drain and put in a bowl.
Stir in a little olive oil and the juice of a half the lemon. Cut the remaining lemon half into 4 wedges and set aside.
Skin the mackerel and break into large flakes and stir into the bowl along with the beans, onion and toasted pine nuts. Serve with the lemon wedges.
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