Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion has softened and is starting to colour, 5-6 mins.

Meanwhile, trim the green beans. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel the orange and cut in half. Slice widthways into 1cm wide half-moons. Crumble the feta. Chop each beetroot into 6 segments. Fill a saucepan with water for the beans, and bring to the boil.

Once the onions have caramelised, stir in the cumin and cook for 1 min. Pour the water (see ingredients for amount) into the pan along with the vegetable stock paste, bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, once the saucepan water is boiling, add the beans and a 0.5 tsp of salt. Boil until just tender, 3-4 mins. Once cooked, drain in a colander and run under cold water to cool. Set to one side.

While the beans are cooking, pop the honey, mustard and red wine vinegar into a large bowl. Mix well then add the olive oil for the dressing (see ingredients for amount), season with salt and pepper.

Once everything is ready, fluff the bulgur wheat up with a fork and stir in half the mint. Taste and season with salt and pepper if needed. Pop the beetroot, orange, green beans and rocket into the salad bowl and toss to coat in the dressing. Divide the bulgur between your bowls and pop the veg on top. Scatter over the the crumbled feta. Enjoy!