Spiced Meat-Free Mince 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, then add your meat-free mince (remove the paper if required!) and cook for 2-3 min, breaking it up with a spoon as you go

Reduce the heat to medium and cook for 5-8 min, then add 200ml [300ml] [400ml] boiled water to create a ragù-like sauce – this is your spiced meat-free mince

Meanwhile, cut your cucumber[s] in half lengthways

Scrape out the seeds with a teaspoon and discard

Dice the halved cucumber[s]

Strip your mint leaves from their stalks, discard of the stalks

Finely chop the mint leaves

Fluff the drained bulgur wheat with a fork

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

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