Fill your kettle and boil it. Tip the bulgar wheat into a large heatproof bowl. Pour in 300ml boiling water and add a pinch of salt. Stir to mix, then cover the bowl with a plate and set aside for 12 mins to soak. The bulgar will absorb the water and become tender.

Meanwhile, quarter the cherry tomatoes. Finely chop the coriander stalks and leaves. Finely grate the zest from the lemon. Set them all to one side.

Drain and rinse the chickpeas. Put a frying pan on a medium heat. Add ½ tbsp olive oil and the chickpeas. Fry, stirring often, for 5-6 mins till the chickpeas have started to crisp up. Tip them into a bowl and set aside. Take the pan off the heat.

Drain the halloumi and slice it into chunks around 1cm across. Put the frying pan back on the heat and add ½ tbsp olive oil. Add the halloumi and fry for 2 mins, then turn the pieces over and fry for another 2 mins so the halloumi is golden brown on all sides. Take the pan off the heat.

Drain any excess water off the bulgar wheat. Stir in the cherry tomatoes, most of the coriander leaves and stalks (keep a pinch back to garnish), most of the lemon zest and 1 tsp ground cumin. Add half the chickpeas. Squeeze in the juice from half the lemon and add 1 tbsp olive oil. Stir, taste and add a little salt, pepper or lemon juice if you think it needs it.

Divide the bulgar wheat between 2 warm bowls. Top with the remaining chickpeas and the fried halloumi. Garnish with the last of the coriander and the lemon zest. Serve straight away.