Halve, peel and thinly slice the red onion into half moons. Heat a drizzle of oil in a large saucepan on medium heat and add the onion. Cook until soft and slightly golden, 6-7 mins, stirring occasionally.

Halve the tomatoes and pop into a bowl. Pick the mint leaves from their stalks and finely chop (discard the stalks). Add the mint to the tomatoes with a large pinch of salt, black pepper and the olive oil (amount specified in the ingredient list). Mix and set side. Twist and tear the parsley bunch in half. Pick the parsley leaves from their stalks and roughly chop. Finely chop the stalks (keep them separate) Grate the lemon zest.

Once the onion is soft, pour in the water (amount specified in the ingredient list) and add the chicken stock pot. Stir to dissolve the stock pot and bring to the boil. Add the bulgur wheat, stir together and cover with a lid. Remove the pan from the heat and leave for 10-15 mins, or until the rest of the meal is ready. TIP: The water should completely soak into the wheat

Put a quarter of the Greek yoghurt in a mixing bowl with the lemon zest, parsley stalks, Cajun spice blend (add less if you don't like it too hot) and ground coriander. Add a pinch of salt and black pepper and mix together. Place the turkey steaks between two sheets of clingfilm and bash with a rolling pin or the bottom of a frying pan until the turkey is 1cm thick. Add the turkey to the bowl with the yoghurt marinade, mix to coat it well.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, lay the turkey steaks in the pan and cook until golden on the outside and cooked through, 3-4 mins on each side (if your pan is small, do this in batches as you don't want to crowd the pan!) TIP: The turkey is cooked when it is no longer pink in the middle. When ready, transfer the turkey to a board and leave to rest for a few mins.

Fluff up the bulgur wheat with a fork and add a squeeze of lemon juice and the parsley leaves (and any escaped meat juices from the resting turkey). Taste and add salt, black pepper and more lemon juice as required. Slice the turkey into thin slices. Cut the herby bulgur in bowls with the turkey slices laid over, a few spoonfuls of Greek yoghurt (not the remaining turkey marinade) and the tomato salsa on top. Enjoy!