Fill your kettle and boil it. Pop the skewers into a glass or bowl and cover with cold water, then set them aside to soak. This will help stop them catching and burning under the grill.

Tip the bulgar wheat into a heatproof bowl and pour over 300ml hot water from the kettle. 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.

Peel the red onion and slice it into thin wedges. Halve the yellow pepper, scoop out the seeds and white pith, and roughly chop it. Trim the ends off the courgette, then slice it into thick rounds. Tip all the chopped veg into a bowl. Add 1 tbsp each olive oil and Italian herb blend, and a pinch of salt. Squeeze over a little lemon juice. Gently stir to coat the veg in the oil and herbs.

Preheat your grill to high. Line a baking tray or grill pan with foil. Thread the veg onto the skewers and place them on the foil-lined tray. If you have any veg leftover, add them to the tray, around the skewers. Pop the cherry vine tomatoes on the tray. Slide the veg under the grill and cook for 8-10 mins, turning once, till the veg are charred and tender.

Drain any remaining water off the bulgar wheat, then divide it between 2 warm plates. Top with spoonfuls of houmous, the veg skewers and cherry vine tomatoes. Serve straight away with wedges of lemon for squeezing.