Spiced Bulgur Salad

Put a drizzle of oil in a large saucepan on medium heat. Add half the shallot and cook until softened, 4 mins. Add three-quarters of the Mexican spice (or less if you don't like things too spicy!). Cook for 1 minute before adding the bulgur wheat, boiling water (amount specified in the ingredient list) and vegetable stock pot. Stir to dissolve the stock pot.

Bring to the boil, then add the baby spinach. Pop a lid on the pan, remove from the heat and set aside until everything else is ready. The bulgur will soak up the stock and the spinach will wilt slightly.

Put the remaining shallot in a small bowl with the basil, oregano and a pinch of Mexican spice. Squeeze in the lemon juice. Add the olive oil (amount specified in the ingredient list), a pinch of salt and a grind of black pepper. Mix together and taste. Add more Mexican spice, salt, black pepper and lemon juice to your liking. This is your chimichurri!

Put a frying pan on medium-high heat (no oil). Once your pan is hot, lay in the courgette pieces. Cook for 3-4 mins on each side until browned and slightly charred.