Sweet Potato & Pepper Bulgur Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and chop your red onion[s] into wedges

Peel and chop your sweet potato[es] into bite-sized pieces

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Add the chopped sweet potato, onion wedges and chopped pepper to a baking tray (or two!) with a generous drizzle of olive oil and a generous pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until tender and golden – this is your roasted veg

Dissolve your vegetable stock mix and tomato paste in 250ml [375ml] [500ml] boiled water – this is your tomato stock

Peel and finely chop (or grate) your garlic

Heat a medium-sized pot (with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the chopped garlic, ground cumin and ground coriander and cook for 1 min or until fragrant

Once fragrant, add your bulgur wheat with a pinch of salt and give everything a good mix up until the bulgur is coated in spices

When the bulgur is coated in spices, add the tomato stock to the pot and bring to the boil over a high heat, then reduce the heat to low and cook, covered, for 10-15 min

Once cooked, remove from the heat, take the lid off and leave it to cool slightly

Fluff with a fork – this is your spiced bulgur wheat

While the veg and bulgur are cooking, crumble half your Greek cheese into a bowl with 2 tbsp [3 tbsp] [4 tbsp] milk and a drizzle of olive oil

Season with a generous grind of black pepper and whisk until smooth – this is your Greek cheese dressing

Mix the roasted veg through the spiced bulgur wheat

Crumble the remaining Greek cheese into the pot with a drizzle of olive oil and mix it all together – this is your sweet potato & pepper bulgur salad