Use a small, sharp knife to make a few 1cm-deep cuts in the flesh side of each chicken leg. Pop the chicken into a shallow dish and add 1 tbsp baharat, 1 tbsp olive oil and a good pinch of salt and pepper. Rub the oil and spices into the chicken and set aside to marinate.

Meanwhile, fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl and pour in 225ml boiling water. Swirl with a fork, cover with a plate and set aside to soak for 15-20 mins. The bulgar will soak up the water and become tender.

Peel and finely chop the red onion. Dice the tomatoes. Halve the cucumber (see our tip) and finely dice 1 half. Slide the onion, tomatoes and cucumber into a mixing bowl. Peel and grate in the garlic. Grate in the lemon zest and squeeze in the juice from 1 half. Tear in the mint leaves. Add 1 tbsp olive oil and a pinch of salt and pepper and mix well.

Warm a large frying pan on a medium-high heat. When the pan is hot, add the chicken legs, skin-side down. Fry the chicken for 6-7 mins on each side, then set aside on a warm plate, loosely covered with foil, to rest for 5 mins.

Drain any excess water off the bulgar wheat, then divide it and the salad between 2 warm plates. Slice the chicken and arrange it on top. Serve with spoonfuls of the yogurt, and lemon wedges on the side for squeezing.

COOL AS A CUCUMBER^ Your extra cucumber half can be wrapped and kept in the fridge for a few days. It can be cut into batons for dunking in your favourite dip, peeled into ribbons and tossed into a salad or sliced and added to ice water for a hint of refreshing flavour.