Tabbouleh-Style Spiced Squash Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Add your bulgur wheat and your vegetable stock mix to a pot with plenty of boiled water and a pinch of salt and cook over a high heat for 7-9 min or until tender with a slight bite

Once tender, drain and set aside in a sieve to cool

Add your butternut squash cubes to a baking tray with a generous drizzle of vegetable oil

Add your ras el hanout and a pinch of salt to the butternut squash

Give everything a good mix up and put the tray in the oven for 15-20 min or until tender

While the butternut squash is cooking, dice your cucumber[s] finely

Cut your cherry tomatoes in half

Chop your parsley finely, including the stalks

Add the cooled bulgur to a mixing bowl with the diced cucumber and halved cherry tomatoes

Add a drizzle of olive oil and add in the juice of half your lemon[s] (save some for garnish!) then gently mix it all together

Once the butternut squash is tender, add your honey and cook for 2-3 min further or until caramelised – this is your spiced butternut squash

Add the spiced butternut squash and most of the chopped parsley (save a pinch for garnish!) to the bulgur and gently fold through

Taste for seasoning, adding more salt and pepper if needed – this is your Tabbouleh-style spiced butternut squash salad

Cut the remaining lemon into 1 wedge per person

Crumble your Greek cheese