Harissa Roast Veg, Bulgur & Lemon Yoghurt

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Cut the courgette[s] into batons 

Chop the red onion[s] into wedges, leaving the skins on (this helps them cook quicker)

Trim the green stalk off the aubergine[s] and cut lengthways into wedges  

Add the baby plum tomatoes, chopped courgette, red onion and aubergine to a baking tray

Drizzle with 1 tbsp [2 tbsp] olive oil and the harissa paste and give it a good mix up

Put the tray in the oven for 25-30 min or until softened and golden

Once done, cut off the onion root to remove the skins

Meanwhile, heat a dry pot over a high heat

Once hot, add the pumpkin seeds and cook for 2-3 min or until golden and toasted

Tip: watch the seeds like a hawk to make sure they don't burn!

Once done, transfer them to a plate and set aside, reserving the pot

Add the bulgur wheat to the reserved pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot

Meanwhile, cut the lemon[s] in half

Combine the juice of 1/2 [1] lemon and the natural yoghurt with a pinch of salt in a small bowl – this is your lemon yoghurt

Cut the remaining lemon into wedges

Strip the mint leaves from their stems and chop them roughly

Wash and dry the rocket

Add the washed rocket and half the chopped mint to the drained bulgur wheat

Give everything a good mix up – this is your bulgur wheat salad