Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Halve, peel and slice the red onion as thinly as you can.

Pop half the red onion into a large salad bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the vegetable stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Once cooked, fluff up the bulgur, drizzle with olive oil and season with salt and pepper.

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

Once hot, add the bell pepper and remaining onion to the pan. Season with salt and pepper. Stir-fry until tender, 5-6 mins.

Once cooked, pop the veg into a small bowl for later.

Return the (now empty) frying pan to a high heat and add enough oil to completely coat the bottom of the pan.

Once hot, carefully add the falafels to the pan and reduce the heat to medium-high. Cook until golden, 2-4 mins on each side. Adust the heat as neccessary.

If you'd rather microwave the falafels, place the falafels in a bowl and cover with a plate or cling film. Microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.

When everything's ready, add the bulgur, cooked veg and baby leaves to the pickled onion bowl.

Drizzle in the olive oil for the dressing (see pantry for amount) and toss together until everything is combined and coated.

Taste and season the bulgur with more salt or pepper if you feel it needs it. TIP: Don't add the leaves too early or they'll go soggy!

Share the bulgur salad between serving bowls. Top with the falafels and houmous in seperate sections.

Drizzle the hot sauce and honey (see pantry for amount) all over the falafels to finish.