• 200g chickpeas Chickpeas, canned, drained
• 130g bulgur wheat Bulgur Wheat, cooked
• 80g red pepper Red Pepper
• 80g spinach Spinach, raw
• 20g harissa paste Harissa Paste
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh mint

1. 1

   Prep everything first: wash and trim the peppers and spinach, then measure out the sauce ingredients.

2. 2

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

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.

5. 5

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

6. 6

   Build the plate: bulgur wheat first, then the veg and chickpea, spooning over any remaining sauce. Finish with the fresh mint.

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