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- 150g bulgar wheat
- 1 red pepper
- 200g soya mince
- ½-1 tsp harissa paste
- 2 tsp ras al hanut
- 330ml cherry tomato passata
- 100g baby leaf spinach
- 300ml boiling water
- ½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml cold water
- Measuring jug
- Deep frying pan or wok
- 1.
Fill your kettle and boil it. Tip the bulgar wheat into a heatproof bowl and pour in 300ml hot water from the kettle. Swirl with a fork, then cover the bowl with a plate and set aside to soak. The bulgar will absorb the water and become tender.
- 2.
Meanwhile, halve the pepper and scoop out the seeds and white pith. Roughly chop the pepper. Warm a deep frying pan or wok on a medium heat. Add ½ tbsp olive oil and the pepper. Season with a pinch of salt and pepper and fry, stirring often, for 3 mins till the pepper just starts to colour.
- 3.
Add the soya mince to the pepper and stir to mix. Add ½–1 tsp harissa paste to the pan (the harissa paste is very spicy, so use as much or as little as you prefer. Start with ½ tsp, and you can always add more at the end). Add 2 tsp ras al hanut and cook, stirring for 1 min.
- 4.
Pour the passata into the pan. Half-fill the bottle with around 150ml cold water and add that to the pan. Stir to mix, pop a lid on the pan and simmer for 10 mins till the pepper is tender and the sauce has thickened a little. Stir every few mins.
- 5.
Stir the baby leaf spinach into the mince and cook, stirring for 1-2 mins to wilt the spinach. Taste the sauce and add more salt, pepper or harissa if you think it needs it.
- 6.
Drain any excess water off the bulgar wheat and divide it between 2 warm bowls or plates. Top with the Moroccan-spiced mince and serve.