Serves 4

Ras el hanout is a fragrant and peppery Moroccan blend of spices. You will find it on the spice shelves in Waitrose and some delicatessens. Make the salad a day ahead to allow the flavours to infuse and scoop it into Gem lettuce cups to serve on a picnic.

150g bulgur wheat

Sea salt and freshly ground black pepper

2 tbsp olive oil

1 medium sweet onion, finely chopped

2 courgettes, trimmed and diced

2 celery sticks, trimmed and diced

2 tsp ras el hanout spices

½ tsp ground cinnamon

250g cooked mixed pulses, rinsed

2 tbsp sun-dried tomato paste

Splash of white balsamic vinegar

50g walnut halves, roasted and roughly chopped

Handful of mint and oregano, leaves chopped

1-2 tbsp extra virgin olive oil

150g soft goat’s cheese or feta

1 Put the bulgur wheat in a saucepan and pour in enough water to cover by 3-4cm. Add some salt and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the bulgur wheat is tender but retaining a slight bite. Drain into a sieve and leave to dry out for a few minutes, then tip on to a plate and cool completely.

2 In the meantime, heat the olive oil in a sauté pan and fry the onion for 5-6 minutes until soft. Add the courgettes, celery, ras el hanout and cinnamon and continue to fry for 5 minutes over a medium heat. Stir in the pulses and sun-dried tomato paste. Add a splash of white balsamic vinegar and sauté for a further 1-2 minutes. Remove from the heat and leave to cool.

3 Mix the bulgur wheat, vegetable and pulse mix, walnuts, mint and oregano together. Add extra virgin olive oil, a little more balsamic vinegar and seasoning to taste and stir well. Crumble over the goat’s cheese or feta and chill until ready to serve.

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