Bulgur wheat cooked with fresh tomatoes topped with parmesan and mint. Inspired by Ottolenghi, this yummy dish is perfect for a midweek dinner or even a fancy lunch. Peppery rocket, mint and basil give it lovely undertones while the tomatoes keep it lovely and fresh.

Serves 2

Bulgur Wheat(roughly 60g per person)
1 Red onion
1 Lemon
Vegetarian parmesan
200g cherry tomatoes
A handful of mint
A handful of basil
100g semi sun dried tomatoes
Olive oil

1 Roughly chop your red onion and add to a pan on a medium heath with a small amount of olive oil. When the onions are looking slightly golden and soft, add in your cherry tomatoes and crush with a spoon or masher. Leave cooking on a medium to high heat for 10 mins stirring occasionally. Keep an eye on your tomatoes, if they're drying up then put a lid on and turn down the heat.

2 Add you bulgur wheat to boiling water with a good grind of salt and a glug of olive oil. Simmer on a medium to high heat for roughly 10 mins.

3 When your tomatoes are looking saucy and delicious, turn the heat down. Tear your basil and add it to the tomato along with a good grind of pepper. Stir in your spinach and sun dried tomatoes and the juice of half a lemon and wait for the spinach to wilt.

4 We don't want our bulgur wheat to be all soft and sloppy, so when it is feeling good add it into the pan with your tomato and spinach.

5 You're ready to pate up! Once you’ve given you bulgur and tomato a good mix, dish out between your bowls, grate some vegetarian parmesan on top and use scissors to cut your mint into thin strips onto each portion. Finish with rocket and a good drizzle of olive oil.