Fill and boil your kettle. Heat a drizzle of oil in a large saucepan over medium high heat. While the pan heats up, drain and rinse the chickpeas in a colander. Add the chickpeas to the pan along with the chermoula spice mix. Stir and cook for 1 minute, then add the boiling water (see ingredients for amount) and stock powder. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Chop the tomatoes into 2cm chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest, then halve the lemon. Cut the halloumi into 3 slices per person.

Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, lay in the halloumi. Cook the halloumi until golden brown, 2-3 mins on each side.

Meanwhile, put the greek yoghurt in a small bowl and add half the mint and half the lemon zest. Season with salt and pepper. Stir together and keep to one side.

When the halloumi is cooked, remove the pan from the heat and drizzle the honey over the halloumi. Stir the tomato, leftover lemon zest and mint into the bulgur wheat. Add salt, pepper and lemon juice to taste.

Share the bulgur between your plates and top with the halloumi slices. Finish with a dollop of herby yoghurt. Enjoy!