Charred Sweetcorn, Feta and Bulghur Toss

Drain the sweetcorn in a colander. Put your frying pan on high heat (no oil). When hot, add the sweetcorn along with a pinch of salt and pepper. Dry fry until the sweetcorn is starting to char nicely, 5-6 mins. Only stir twice in this time to allow the sweetcorn to colour. Once the sweetcorn is charred, spoon it into a bowl and set aside (keep the pan).

Meanwhile, halve, peel and thinly slice the onion. Halve the tomatoes.

Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in the colander. 

Pop your pan back on the heat, turn the heat down to medium low. Add a drizzle of oil and the onion. Cook, stirring frequently until the onion is soft, 5 mins. Add the black beans, sweetcorn, garlic, fajita spice (use less if you don't like it hot) and remaining tomato puree. Stir and cook for 1 minute then pour in the water (see ingredient list for amount) and a large pinch of salt and pepper. Stir, cover with a lid and simmer for 5 mins, remove from the heat.

While everything cooks, roughly chop the coriander (stalks and all) and crumble the feta into small chunks. When the bulghur is cooked, fluff it up with a fork and add it to the bean and corn mixture along with the tomatoes, feta and half the coriander. Stir everything together gently. Taste and add salt and pepper if you feel it needs it.