Turkish-Style Kisir Bulgur With Roasted Tomato & Courgette

Preheat the oven to 180°C/ 160°C (fan)/ gas 4, then boil half a kettle

Top, tail and slice your courgette[s] into discs on the diagonal

Add your cherry tomatoes and sliced courgette to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and sugar

Put the tray[s] in the oven for 25-30 min or until softened – this is your roasted vegetables

Peel and finely slice your red onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick, with a matching lid) over a medium-high heat

Once hot, add your walnuts and cook for 2-3 min or until toasted and lightly golden

Once toasted, transfer the toasted walnuts to a plate, set aside and reserve the pan

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

Return the reserved pan to a medium-high heat with a drizzle of olive oil

Once hot, add the sliced onion and sliced pepper with a pinch of salt and cook for 3-4 min or until starting to soften

Once softened, add your tomato paste, ground cumin and spiced plum chutney

Cook for 1-2 min or until fragrant

Once fragrant, add your bulgur wheat and your vegetable stock mix to the pan with 200ml [300ml] [400ml] boiled water over a medium heat

Cook, covered, for 7-9 min or or until tender with a slight bite

Once done, remove the pan from the heat and fluff with a fork – this is your Turkish-style kisir bulgur

Combine your mayo and ground paprika in a small bowl and set aside for later – this is your paprika mayo

Chop your parsley finely, including the stalks

Strip your mint leaves from their stems and chop them roughly, discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves