Prepare the bulghur as per packet instructions.

Prepare the vegetables. Thinly slice the fennel and finely chop the kale as much as possible.

Add the sliced fennel and sweetcorn to a pan over medium heat for roughly 5 minutes. After 5 minutes of frying up on the pan, add the honey and the ACV vinegar.

Heat another pan over high heat and cook the steak to desired rareness. Remove the steak from the pan immediately and allow it to rest for 5 minutes.

Slice the steak.

Once the bulghur wheat has finished cooking, add the garlic powder and hummus to flavour it. Then add the fennel, corn and kale and mix all components to combine.

Serve the steak strips over the bulghur wheat and vegetables — season with salt and pepper. Enjoy!