Spiced Lamb With Cucumber & Greek Cheese Bulgur

Boil a kettle

Peel and finely slice your red onion[s]

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

Once hot, add the sliced onion with a pinch of salt and sugar

Cook for 4 min or until softened

Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

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

Stir your ras el hanout and tomato paste into the onion

Increase the heat to high, then add your lamb mince and cook for 7-10 min or until the lamb is cooked through (no pink meat!), then add 125ml [160ml] [200ml] boiled water to create a ragù-like sauce – this is your spiced lamb

Meanwhile, cut your cucumber in half lengthways

Scrape out the seeds with a teaspoon and discard

Dice the halved cucumber

Strip your mint leaves from their stalks, discard the stalks

Finely chop the mint leaves

Fluff the cooked bulgur wheat with a fork

Crumble in your Greek cheese and add the diced cucumber and half of the chopped mint (save the rest for garnish!)

Season with pepper – this is your cucumber & Greek cheese bulgur