Goats' Cheese & Orange Bulgur Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Add your bulgur wheat and dried cranberries to a pot with plenty of boiled water and a pinch of salt

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Peel and chop your red onion[s] into wedges

Add the onion wedges to a tray (or two!) with a drizzle of olive oil and a pinch of salt

Put the tray[s] in the oven for an initial 10 min

Meanwhile, add your flaked almonds, pecan nuts, ground smoked paprika, ground cumin, half your honey (save the rest for later!), 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil and a generous pinch of salt to a bowl, then give everything a good mix until coated

Once coated, add the nuts to the tray[s] with the onion wedges and return to the oven for 8-10 min or until the nuts are toasted and caramelised – these are your spiced nuts

Tip: Watch them like a hawk to make sure they don't burn!

Whilst everything is cooking, zest your orange[s]

Combine the juice of half your orange[s] with your white wine vinegar, remaining honey, a drizzle of olive oil and a generous pinch of salt and pepper – this is your orange & honey dressing

Peel and slice the remaining orange finely and chop each slice into quarters

Chop your parsley finely, including the stalks

Once the spiced nuts are toasted, chop them roughly (careful they may be hot!)

Combine half the chopped spiced nuts (save some for garnish!) with the orange zest on a small plate – this is your spiced nut mix

Add your goats' cheese rounds to the plate and roll, pressing the nuts into the cheese, until fully coated – this is your rolled goats' cheese

Wash your spinach, then pat dry with kitchen paper

Add the spinach, orange quarters, roasted onion wedges, orange & honey dressing and most of the chopped parsley (save some for garnish!) to the cooked bulgur

Give everything a gentle mix up – this is your orange bulgur salad