• Boil 240ml salted water (double for 4p) in a medium pot. 
• Once boiling stir in the bulgur, 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.

• Pick the coriander leaves and roughly chop.
• Halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Trim the carrot, then coarsely grate (no need to peel).
• Finely chop the spinach.
• Halve the lime.

• Place a medium pan over medium heat (without oil).
• Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.

TIP: Watch them like a hawk as they can burn easily.

• To a large bowl add the peanut butter, sesame oil, yoghurt and dried chilli flakes (use less if you don't like spice).
• Season to taste with salt and pepper and mix well to make your dressing.
• Add a little water to thin it out if necessary.

• Toss the pepper and carrot in the peanut dressing.
• Add the chopped spinach and bulgur to the bowl.
• Mix well to coat everything in the dressing.
• Season to taste with salt, pepper and a generous squeeze of lime juice.

• Divide the salad between bowls.
• Scatter over the toasted sesame seeds and chopped coriander.
• Chop any remaining lime into wedges and serve alongside.