Meat-Free Kofte & Greek Bulgur Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Peel and finely dice half your red onion[s]

Slice the remaining onion as finely as you can

Peel and grate (or finely chop) your garlic

Add the diced onion to a large bowl with your meat-free patty[ies], baharat and half the grated garlic

Using clean hands, give everything a good mix up until fully combined

Once combined, divide the mixture into 3 per person and shape them into kofte

Line a baking tray with baking paper

Add the kofte to the tray

Put the tray in the oven and cook for 10-15 min or until browned all over and cooked through – these are your meat-free kofte

Whilst the kofte are cooking, add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Meanwhile, chop your cherry tomatoes into quarters

Cut your cucumber into quarters lengthways, then slice finely

Chop your parsley finely, including the stalks

Strip your mint leaves from their stems and chop them finely, discard the stems

Cut your lemon[s] in half

Add the chopped cherry tomatoes, sliced onion, cucumber, parsley and mint to the cooked bulgur wheat

Add your dried oregano, juice of half your lemon[s], the remaining garlic (don't like raw garlic? Just add a little!), 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt

Give everything a gentle mix up – this is your Greek bulgur salad

Combine the juice of the remaining lemon with your natural yoghurt and a pinch of salt – this is your lemon yoghurt