Halve, peel and chop the red onion into small pieces.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.

Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan, add the vegetable stock powder and bring to the boil. 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.

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon.Cut the tomatoes into quarters.Drain and rinse the chickpeas.Pop the quartered tomatoes into a bowl with a squeeze of lemon juice, olive oil (see ingredients for amounts) and season with salt and pepper. Mix together and set aside.

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

Add the cooked bulgur to the pan with the prawns. Add the zhoug paste, lemon zest and a squeeze of lemon juice and mix together. Taste and season with salt and pepper.

Divide the prawn salad between plates and spoon over the tomato salsa. Enjoy!