• Pour 240ml water (per 2P) for the bulgur wheat into a large pot, stir in the muscat 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 pot and remove from the heat.
• Leave aside for 12-15 mins or until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Trim the cucumber and quarter lengthways. Chop widthways into small pieces.
• Roughly chop the tomatoes. Peel and grate the garlic.
• Toss cucumber, tomatoes and olives with paprika and a drizzle of oil. Season to taste with salt and pepper.
• Pick the mint leaves and roughly chop (discard the stalks).
• Mix the yoghurt with the mint, harissa paste, garlic and a drizzle of oil. Season to taste with salt and pepper. 

• Place a pan over medium-high heat with a drizzle of oil.
• When hot, fry the falafel for 3-5 mins, turning frequently for even cooking. 

• Fluff up the bulgur and divide between bowls.
• Arrange the smashed avocado, falafel and paprika veg on top. 
• Drizzle over the harissa dressing to finish.