• Pour 300ml water (per 2P) for the bulgur wheat into a large pot, stir in the stock and bring to the boil.
• Stir in the bulgur, bring back up 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.

• Cut the tomato into 1cm chunks.
• Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
• Cut the lemon into quarters.
• Roughly chop the parsley (stalks and all).
• Trim the radish and thinly slice.

• In a large bowl, combine half the harissa paste, honey, a good squeeze of lemon juice and ½ tsp sugar (per 2P).
• Add the chopped cucumber and tomato to the bowl.
• Toss to coat in the dressing. Season with salt and pepper.

• Slice through the chicken to make thin steaks.
• Place a large pan over medium-high heat with a drizzle of oil. When hot, add the chicken and season with salt and pepper.
• Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Add the ranch sauce and remaining harissa paste to a separate small bowl. Mix well to combine.

• Crumble the Greek style cheese.
• Toss the bulgur with the tomatoes and cucumber and half the parsley until everything is equally distributed.

• Share the bulgur between bowls.
• Top with the chicken, radish and Greek style cheese.
• Finish with a sprinkling of the remaining parsley and a drizzle of harissa dressing.
• Serve with any remaining lemon wedges for squeezing over.