Tabbouleh-Style Spiced Beef Salad

Boil a kettle

Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt

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

Meanwhile, heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil over a high heat

Once hot, add your beef mince and cook for 3 min or until starting to brown, breaking it up with a wooden spoon as you go

Carefully discard any excess oil from the pan, then stir in your ras el hanout and cook for 1 min

Sprinkle in your beef stock mix and add a splash of cold water, then give everything a good mix up

Reduce the heat to medium-low and cook for a further 4-6 min or until the beef mince is cooked through (no pink meat!)

While the mince is cooking, dice your cucumber finely

Cut your cherry tomatoes in half

Cut your lemon[s] in half

Chop your parsley finely, including the stalks

Add your honey to the cooked beef and continue to cook for 1 min further before removing the pan from the heat to cool slightly – this is your spiced beef mince

Add the cooled bulgur to a mixing bowl with the diced cucumber and halved cherry tomatoes

Add a drizzle of olive oil and squeeze in the juice of half the lemon[s], then gently mix it all together

Add the spiced beef mince and most of the chopped parsley (save a pinch for garnish!) to the bulgur and gently fold through

Taste for seasoning, adding more salt and pepper if needed – this is your tabbouleh-style spiced beef salad

Cut the remaining lemon into 1 wedge per person