Pepper Hummus With Feta & Courgette Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 7

Boil a kettle

Add the bulgur wheat to a pot with plenty of boiled water and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot

While the bulgur wheat is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon), then cut into thin strips and dice into small cubes

Once hot, add the diced pepper and cook for 4-5 min or until slightly browned

Meanwhile, add the flaked almonds to a baking tray and put in the oven for 3-6 min or until toasted

Tip: Watch them like a hawk to make sure they don't burn!

Cut the lemon[s] into wedges, then peel and roughly chop the garlic

Top, tail and peel the courgette[s] into lengths, until you end up with a pile of courgette ribbons

Trim and finely slice the spring onion[s], then crumble the feta

Combine the juice of 1/2 [1] lemon with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper in a small bowl – this is your lemon dressing

Drain and rinse the chickpeas

Add the drained chickpeas to a food processor with the chopped garlic, 50ml [100ml] cold water and the juice of the remaining lemon

Add 2 tbsp [4 tbsp] olive oil, the coriander and most of the cooked peppers (save some for garnish!)

Add a pinch of salt and blitz until fully combined and smooth – this is your pepper hummus

Add the drained bulgur, lemon dressing, crumbled feta, sliced spring onion and courgette ribbons to a large bowl and give everything a good mix up – this is your feta & courgette salad