a) Pour the water for the bulgur (see pantry for amount) into a large saucepan.

b) Stir in the veg stock paste (15g/20g/30g - you'll use the rest later) and bring to the boil.

c) Stir in the bulgur, bring back up to the boil and simmer for 1 min. Stir the cranberries into the bulgur, pop a lid on the pan and remove from the heat.

d) Leave to the side for 12-15 mins or until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

b) Once hot, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.

a) While the prawns cook, peel and grate the garlic (or use a garlic press).

b) In a large bowl, combine the red wine vinegar, olive oil for the dressing (see pantry for amount) and a good pinch of sugar (if you'd like).

c) Season with salt and pepper. Leave your dressing aside for now.

a) Stir the garlic, tomato puree and harissa paste (add less if you'd prefer things milder) into the prawns and cook until fragrant, 1 min.

b) Pour in the water for the sauce (see pantry for amount) and the remaining veg stock paste. Add a pinch of sugar (if you'd like).

c) Stir and bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins. IMPORTANT: Cook so the prawns are opaque in the middle.

a) Once thickened, stir the spinach into the prawn pan a handful at a time until wilted and piping hot, 1-2 mins.

b) When ready, fluff up the bulgur with a fork. Spoon half of the dressing over the bulgur and stir through.

c) Toss the baby leaves through the remaining dressing. TIP: Don't add the leaves too early or they'll go soggy.

a) Share the cranberry bulgur between your bowls.

b) Spoon the harissa prawns and spinach over the top. 

c) Serve the dressed baby leaf salad alongside.

Enjoy!