We start with the Bulgur; in a medium pot add the oil on medium heat for 1 minute. Add the onion and sauté until translucent. Add the vermicelli and continue sautéing for 2 minutes.

Add the bulgur and keep on sautéing for a minute or until the bulgur is well tossed with the oil.

Add the passata in the vegetable broth along with 30 ml of the lemon juice, mix well and add in the Bulgur. Turn the heat up, season with 1 ½ teaspoons of salt and ½ teaspoon of pepper, toss and bring to a boil. Wait for a minute while stirring, take off the heat and cover with the lid on for 12 minutes.

Finally uncover and place a kitchen towel to absorb any remaining humidity, for further 12 minutes.

For the Chayote we take a medium-large pan and place on medium heat. Wait for a minute or two to heat up and add the chorizo. Sauté for 4-5 minutes until a bit crisp, remove from the pan and keep aside.

In the same pan as the chorizo was with the fat kept in there, add the leeks and toss. Sauté for 2 minutes, add the peppers and sauté for 2 more minutes.

Add the Cayote, increase the heat and sauté for 3-5 more minutes and until they begin to brown. Add the wine and deglaze until the alcohol is burnt and evaporated. Season with 1 teaspoon of salt and ½ teaspoon of pepper, pour 20 ml of the lemon juice, drop in the cooked chorizo, toss and remove from the fire.

To start building our dish, take a flat plate and add the bulgur making a small well in the middle where you place the Chayote and Leeks.