Fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl and pour in 300ml boiling water. Swirl with a fork, then cover the bowl with a plate and set aside to soak for 10-15 mins. The bulgar will absorb the water and become tender.

While the bulgar wheat soaks, peel and finely chop the onion. Place a medium pan on a medium heat, then add 1 tbsp olive oil and the onion. Season with a pinch of salt and pepper and fry, stirring often, for 5 mins till the onion has browned a little and started to soften. If it browns too quickly, turn the heat down and add an extra splash of water.

While the onion fries, finely grate the zest from the lemon. Add the lemon zest to the onion with ½ tbsp baharat. Cook and stir for 1 min.

Tip in the green lentils with the liquid from their tin, then quarter-fill the tin with around 100ml water and add that to the pan. Stir to mix, bring to the boil, then turn the heat down and simmer for 5 mins. Stir now and then, and if the lentils start to dry out, add a splash more water and turn the heat down. The lentils should stay soupy.

Meanwhile, trim and discard the green top from the sharon fruit, then dice it Pick the mint leaves off their stalks and finely slice them.

Add a squeeze of lemon juice to the lentils and stir in half the mint. Taste and add more salt, pepper or lemon juice if you think it needs it. Divide the bulgar wheat between 2 warm bowls or plates, spoon over the lentils and top with the sharon fruit, chopped hazelnuts and remaining mint. Serve straight away.