Mexican Pork & Popped Bean Bowl

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle, then drain and rinse the kidney beans

Add the kidney beans to a baking tray with a small drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put them in the oven for 20-25 min or until the skins have burst and are crispy

Meanwhile, peel and grate the garlic

Combine the ground turmeric, natural yoghurt and grated garlic in a small bowl with a pinch of salt – this is your turmeric yoghurt

Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot

Re-boil a kettle

Cut the cucumber in half lengthways and scrape out the inner seeds with a teaspoon, discarding the seeds

Grate the cucumber 

Slice the cherry tomatoes in half

Chop the coriander finely, including the stalks

Add the chopped tomatoes, coriander and cucumber to a bowl

Add the juice of 1/2 [1] lime and season with a pinch of salt – this is your cucumber salsa 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Add the diced pork with the ground cumin, smoked paprika and a pinch of salt and cook for 3-4 min or until browned all over

Once the pork has browned, add the tomato paste with 50ml [100ml] boiled water and cook for 2 min further or until a thick sauce has formed – this is your Mexican pork

Meanwhile, cut the remaining lime into wedges