Mediterranean super salad with shawarma seasoned chickpeas, tzatziki and tabouli

Preheat the oven to grill.

Boil the kettle.

Take the olives from the fridge and bring them up to room temperature.

Place the bulgur wheat in a bowl with a pinch of salt and a splash of olive oil. Pour over boiling water and immediately cover with cling wrap or a tight-fitting plate. Let sit for about 10 minutes.

*If you’re on the gluten-free plan, cook the quinoa, as per the above instructions.

Next, it’s time to blacken the peppers, this removes the skin and gives them a wonderful, charred flavour.

Place the peppers in the oven as close to the grill as you can get them without them actually touching the element. Grill for 3 to 5 minutes on each side until completely black.

Remove from the oven and place in a bowl. Cover with a plate or cling wrap and leave to steam for 10 to 12 minutes.

Switch the oven to bake.

Open and strain the chickpeas.

Toss with the shawarma spice and a splash of oil.

Cook for 20 minutes, or until golden and crispy.

Remove the cores from the tomatoes and dice into small 1 cm cubes.

Finely dice the spring onion.

Remove the stalks from the parsley and finely chop.

To make the tabouli, combine the cooked bulgur wheat, tomatoes, spring onion, parsley, lemon juice, and a splash of olive oil in a bowl. Taste and add salt, as needed.

Peel the sweet peppers and remove the seeds, then slice.

As thinly as possible, slice the garlic and add to the peppers with splash of red wine vinegar and a pinch of salt.

Place the tabouli on a plate with the peppers on the side.

Sprinkle over with chickpeas and serve with a drizzle of preserved lemon yoghurt and olives.