• Pour 240ml water (double for 4p) into a pot and bring to the boil.
• Stir in the bulgur, paprika and half the stock.
• Bring back to the boil and simmer for 1 min.
• Pop a lid on the pot and remove from the heat.
• Leave aside for 12-15 mins (or until ready to serve). 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, trim the leek, removing the tough outer layers if necessary. Cut widthways at an angle into 2cm thick slices.
• Peel and grate the garlic (or use a garlic press).
• Trim and thinly slice the scallion.

• Place a large pan over high heat (without oil).
• Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside.
• Return the pan to high heat with a drizzle of oil.
• Once hot, cook the leek and carrots for 6-8 mins.
• Stir only every so often to allow the veg to char.

TIP: You may need to work in batches to avoid overcrowding the pan.

• Reduce the heat to medium.
• Add tomato paste, garlic, 1 tbsp butter and half the Italian herbs (double both for 4p) to the pan. 
• Toss the veg in the sauce to further caramelise, 1-2 mins.

• Add the remaining stock, harissa paste, ½ tsp sugar and 150ml water (double both for 4p) to the pan.
• Cover and simmer until veg is tender, 5-8 mins.
• Add a splash of water if you feel the sauce is too thick.
• Season to taste with salt, pepper and sugar.
• Stir through a knob of butter.

• Divide the paprika bulgur between bowls.
• Top with the braised veg.
• Crumble over the Greek style cheese.
• Finish with a sprinkling of sliced scallion and toasted almonds.