Bulgur salad

Healthy innit. And highly customisable.

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Step 1

Heat the oven to 180°C fan.

Step 2

Toss the squash, onion and garlic (and any other roastable veg you want) into a roasting tin and mix with the olive oil, honey and tomato puree.

Step 3

Rinse the bulgur in cold water and drop into boiling water (1:4 ratio). Boil over a medium heat until the water is absorbed.

Step 4

Roast the veg until it's soft. When done, chop up the onion and squeeze out the garlic.

Step 5

Mix everything together with a drizzle of balsamic vinegar, salt, pepper, lemon juice and herbs of choice.