Middle Eastern Style Charred Pepper Bulgur Wheat Salad

Heat a drizzle of oil in a large saucepan on medium-high heat. Stir in the garlic and fry until fragrant, 1 min.

Pour the boiled water for the bulgur (see pantry for amount) into the saucepan. Stir in the bulgur and vegetable stock paste, bring back up to the boil on high heat and simmer for 1 min.

Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

While the bulgur cooks, halve the baby plum tomatoes.

Roughly chop the rocket.

Zest the lemon, then juice one half into a small bowl and cut the other half into wedges.

Add the harissa and honey (see pantry for amount) to the bowl of lemon juice and mix to combine.

Set aside your honey-harissa dressing.

Stir the sun-dried tomato paste, lemon zest, tomatoes, rocket and olive oil for the dressing (see pantry for amount) into the bulgur to make your salad.

Season with salt and pepper. Crumble over half the Greek style salad cheese and stir to combine.