• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Peel and grate the garlic (or use a garlic press). Zest and juice half a lemon (per 2P).
• Chop the tomato into 2cm chunks.
• Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
• Trim the courgette then quarter lengthways. Cut each quarter widthways into thirds to make batons.

• Pop the bell pepper, tomato and courgette onto a lined baking tray.
• Drizzle with oil and sprinkle with harissa spice mix, salt and pepper. Toss to coat and spread out in a single layer.
• When the oven is hot, roast on the top shelf until the veg is softened and golden, 15-18 mins. Turn the tray halfway through.

• Meanwhile, place a pot over medium heat with a drizzle of oil.
• Add the garlic and fry for 1 min.
• Pour in 300ml water (per 2P) along with the stock and bring to the boil.
• Stir in the bulgur and harissa paste, bring back up to the boil and simmer for 1 min.
• Pop a lid on the pot and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

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

• Place a pan over medium-high heat with a drizzle of oil.
• Season the chicken with salt and pepper. Slice through to make thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Fry until cooked through, 3-6 mins on each side. 
• Remove from the heat and add a knob of butter and the chilli oil (use less if you don't like spice).

• When everything is ready, fluff up the bulgur with a fork.
• Stir through the tomatoes, bell pepper, courgette, honey and lemon zest. 
• Taste then season with salt, pepper and lemon juice. 

• Share the bulgur between your plates, then top with the chicken.
• Serve any remaining lemon on the side.