How to make it

1. Preheat your oven to 200°C. Pour the water into a large saucepan and bring to the boil. Stir in the stock powder and the bulgur wheat. Bring back to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12–15 minutes or until ready to serve. Halve and peel the shallot. Cut each half into large wedges.
   
   
2. Pop the shallot, garlic clove (leave the skin on) and turkey onto a large baking tray. Season with a pinch of salt and pepper and drizzle with olive oil. Toss to coat everything in the oil. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! Roast on the top shelf of the oven until the turkey is cooked and the shallot is soft and beginning to colour, 10–12 minutes. IMPORTANT: The turkey is cooked when it is no longer pink in the middle!
   
   
3. While the bulgur wheat and turkey cook, quarter the apple and remove the core. Chop into 1cm pieces. Trim the cucumber then quarter lengthways. Chop widthways into 1cm pieces. Roughly chop the parsley (stalks and all). Roughly chop the walnuts. Pop the apple, cucumber, walnuts and half the parsley into a mixing bowl and set to one side.
   
   
4. Zest and halve the lemon. Add the yoghurt, half the lemon juice and the olive oil to a small bowl and mix to combine. Set to one side.
   
   
5. Once bulgur is cooked, fluff it up with a fork and add to the mixing bowl with the rest of the tabbouleh ingredients then add the lemon zest. Gently stir everything together and season to taste with salt and lots of pepper.
   
   
6. When the turkey is out of the oven, squeeze the garlic out of its skin, roughly chop or grate it and add to the dressing. Stir well and add a small pinch of salt and pepper. Stir the shallot and turkey into the tabbouleh then share between your plates. Drizzle over the garlic yoghurt dressing and sprinkle over the remaining parsley. Dig in!
   
   

Recipe courtesy of Hellofresh www.hellofresh.co.uk