• 175g tempeh Tempeh
• 270g bulgur wheat Bulgur Wheat, cooked
• 80g cucumber Cucumber
• 80g aubergine Aubergine
• 5g olive oil Olive Oil
• 15g lemon juice Lemon Juice
• 6g garlic Garlic
• 30g feta Feta
• 1 tsp dried oregano
• 10g olive oil Olive Oil
• 40g hummus Hummus
• 20g red onion Red Onion

1. 1

   Prep everything first: wash and trim the cucumber and aubergine, then measure out the sauce ingredients.

2. 2

   Simmer the bulgur wheat for 10-12 minutes until tender, then drain well.

3. 3

   Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.

4. 4

   Whisk the olive oil, lemon juice, garlic and oregano into a dressing. Crumble over the feta when serving.

5. 5

   Meanwhile, steam or stir-fry the cucumber and aubergine for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: bulgur wheat first, then the veg and tempeh, spooning over any remaining sauce. Finish with the red onion.

7. 7

   Bulking upgrade: add the olive oil, hummus for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.