• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Boil 240ml water (double for 4p) in a large pot.
• Once boiling, stir in the bulgur and stock, bring back to the boil and simmer for 1 min.
• Pop a lid on the pot and remove from the heat.
• Keep covered 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, peel and grate the garlic (or use a garlic press). 
• Drain and rinse the chickpeas in a sieve.
• Chop the cauliflower into small florets.

• Arrange the chickpeas and cauliflower on a lined baking tray.
• Toss with ½ tsp salt (per 2P), 2 tbsp oil (per 2P) and Middle Eastern spice mix. 
• Bake on the top shelf of the oven until the cauliflower is tender, 10-15 mins. Turn the tray halfway through.

• Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
• Pick the mint leaves and roughly chop (discard the stalks).
• Zest then juice the lemon.
• In a large bowl for the salad, mix together the yoghurt, tahini, lemon zest, garlic, ½ tsp salt (per 2P) and ½ tsp sugar (per 2P) and a drizzle of oil. 
• Add lemon juice to taste, 1 tsp at a time. Season to taste with salt and pepper.

• Add the bulgur, cauliflower, bell pepper, spinach, mint and half the chickpeas to the bowl with the lemon yoghurt dressing.
• Toss together until everything is evenly distributed and coated in the dressing.
• Taste and season with salt and pepper, if required.

• Divide your chickpea and cauliflower salad between bowls.
• Scatter the remaining chickpeas over the top.
• Finish off with as much of the remaining lemon juice as you like.