a) Halve, peel and chop the red onion into small pieces. b) Heat a drizzle of oil in a medium saucepan over medium high heat. Add the onion and cook, stirring regularly, until soft, 3-4 mins.

a) Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan with the onion, add the vegetable stock powder and bring to the boil. b) Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Halve the mangetout lenthways. c) Drain and rinse the chickpeas.

a) About 5 minutes before the bulgur wheat is ready, heat a drizzle of oil in a large frying pan over medium high heat. b) Add the prawns and mange tout and cook, stirring, until the prawns are almost cooked, and the mange tout are softened, 2-3 mins. c) Add the garlic and cook, stirring, until the prawns are cooked, 1 minute. Season with salt and pepper. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) Once the bulgur is cooked stir the chickpeas through. b) Add the zhoug paste and mix together. Taste and season with salt and pepper.

a) Divide the bulgar between plates, top with prawns and mangetout Enjoy!