Zahtar Chicken

Meanwhile, pour the water for the bulgur wheat (see ingredients for amount) and vegetable stock into a saucepan and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop 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 pepper and bulgar cook, trim the courgette then quarter lengthways. Chop widthways into small pieces. Heat a large frying pan on high heat (no oil). When hot, add the courgette and cook until nicely charred, 5-7 mins. Turn only every couple of minutes. Once cooked and charred, transfer to a plate, season with salt and pepper and cover to keep warm.

Pop your frying pan back on a medium-high heat with a drizzle of oil. Season the chicken with salt and pepper. When hot, add the chicken to the pan and stir fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, pop the yoghurt into a small bowl, season with salt and pepper. Mix and set aside.

Once the chicken is cooked, remove the pan from the heat and allow the pan to cool for a couple of mins. Once the bulgur is cooked, fluff up with a fork and stir the charred courgettes and roasted peppers through. Taste and season with salt and pepper.