a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.

b) Halve the bell pepper, remove the core and thinly slice. Chop the slices in half.

c) Pop the sliced pepper onto a baking tray. Drizzle with oil and the balsamic glaze, season with salt and pepper, then toss to coat. When the oven is hot, roast on the top shelf until soft and slightly charred, 10-12 mins.

d) Meanwhile, drain and rinse the butter beans in a sieve.

a) Pour the boiled water for the bulgur (see pantry for amount) into a medium saucepan on high heat, then stir in the bulgur wheat and half the veg stock paste.

b) Bring back to the boil and simmer for 1 min.

c) Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

d) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan. Once hot, add the garlic and cook for 1 min.

b) Add the passata, butter beans, mixed herbs, remaining veg stock paste and the sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce to a simmer.

c) Simmer the sauce until thickened, 5-6 mins.

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the butter (see pantry for amount) until melted.

c) Season with salt and pepper.

a) When the bulgur is ready, fluff up the grains with a fork and stir through half the pesto.

a) Share your pesto bulgur between your bowls.

b) Top with the butter bean stew and roasted balsamic pepper.

c) Crumble over the Greek style salad cheese and drizzle with the remaining pesto.

Enjoy!