Fill and boil your kettle. Preheat your oven to 200°C/Fan 180°C/Gas Mark 6. Tip the bulgar wheat into a heatproof bowl and pour over 250ml boiling water. Swirl with a fork, cover with a plate and set aside to soak for 10-15 mins. The bulgar will absorb the water and become tender.

Meanwhile, trim the top off the aubergine then slice the aubergine into bite-size pieces. Pour 1 tbsp olive oil into a large frying pan and warm it to a medium-high heat. Add the aubergine to the pan with a pinch of salt and pepper and fry for 10-12 mins, turning a few times, till golden and soft. When cooked, lift the aubergine out onto a plate.

While the aubergine fries, arrange the falafels on a baking tray. Slide them into the oven to bake for 15 mins, till golden and warmed through.

Meanwhile, peel and finely chop the red onion. Dice the tomato. Halve the cucumber (see our tip). Chop 1 half into small pieces. Slide the onion, tomato and cucumber into a bowl. Peel and grate in the garlic. Roughly chop the mint leaves and add them to the bowl. Squeeze in the lemon juice. Add ½ tsp sumach and a pinch of salt and pepper. Drizzle with 1 tbsp olive oil and stir.

Drain any remaining water off the bulgar wheat, then divide it between 2 warn bowls. Top with the turmeric houmous, fried aubergine, falafels and salad. Serve dusted with an extra pinch of sumach.