Spiced Beef, Hummus & Bulgur Salad

Boil a kettle

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 7-10 min or until tender with a slight bite

Once tender, drain and set aside in a sieve to cool

Cut the lemon[s] in half

Peel and chop the garlic roughly

Meanwhile, drain and rinse the chickpeas and add them to a food processor

Add the tahini paste, chopped garlic, 50ml [100ml] olive oil, a big splash of water and 1 tsp [2 tsp] salt to your food processor

Juice half of the lemon[s] into the food processor

Blitz until smooth and creamy then set aside - this is your homemade hummus 

Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] vegetable oil over a high heat

Once hot, add the beef mince and the ras el hanout and cook for 3 min or until starting to brown, breaking it up as you go

Once browned, add the sultanas and cook for a further 2 min 

Season generously with salt and pepper and set aside - this is your spiced beef 

Meanwhile, dice the cucumber finely

Dice the tomato[es] roughly

Trim, then slice the spring onion[s] finely

Chop the parsley finely, including the stalks

Juice the remaining lemon into a large bowl 

Add 2 tbsp [4 tbsp] olive oil and a generous pinch of salt and pepper - this is your lemon dressing 

Add the cooked bulgur wheat, diced tomato, diced cucumber, sliced spring onion and chopped parsley to a mixing bowl

Add the lemon dressing and give everything a good mix - this is your bulgur wheat salad