Sweet & Smoky Shredded Beetroot Middle-Eastern Buddha Bowl

Cook the bulgur wheat according to packet instructions and set aside to cool.

Dice the tomatoes, parsley, mint and red onion and stir through the bulgur wheat with 3 tbsp of olive oil and season to taste.

Fold the harissa through the yoghurt and set aside.

Drain the chickpeas thoroughly and pat dry with kitchen towel.

Add the remaining oil to a large frying pan and set over a high heat. Carefully add the chickpeas and cook, turning from time to time for about 5 minutes until golden and crisp. Add the cinnamon, coriander, cumin, chilli and sea salt flakes. Toss to coat and cook for 30 seconds more before removing from the heat.

Arrange the bulgur wheat mix, roasted chickpeas, cucumber, Love Beets Sweet + Smoky Shredded Beetroot, pomegranate seeds and harissa yoghurt between 4 bowls and serve.