What you need:

Half a dozen or so small sweet peppers, washed, tops cut off and seeds carefully removed

Sweet tomatoes, washed,

Fresh rocket, about a handful, washed

Bulgur wheat – about a cup full, uncooked

Hot chicken stock – about a pint

Halloumi

Olive oil – preferably Greek

Balsamic vinegar – the best you can afford – preferably from Modena.

Fresh basil leaves – washed

What you do:

Put the Bulgur wheat in a saucepan and cover with hot stock – it will start to soak up the stock.

While it is doing this, slice the tomatoes into quarters, arrange the rocket at the bottom of an arty salad bowl, slice the Halloumi.

Check the Bulgur wheat to see if it has absorbed enough stock; it should be chewy but not over soft.  Add more stock if needed.

If you think it is too wet, put the saucepan over a medium flame and cook the stock out slowly.

Once happy, fill the peppers with the Bulgur, replace the lids, and arrange artily in the bowl.

Tuck the Halloumi slices between the peppers.

Add the basil.

Add oil and vinegar to taste – either pour a little of each over the salad, or mix in a ratio of about 7 seven parts vinegar to one part oil and then pour.