a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Halve the tomatoes.

c) Pop the tomatoes onto a medium baking tray. Drizzle with oil and the balsamic glaze, then season with salt and pepper. When the oven is hot, roast on the middle shelf until they’re softened and starting to burst, 12-15 mins.

d) Meanwhile, drain and rinse the cannellini beans.

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 vegetable 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, cannellini beans, mixed herbs, remaining vegetable 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 in 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 the pesto.

a) Share your pesto bulgur between your bowls.

b) Top with the cannellini bean stew and spoon over roasted balsamic tomatoes.

c) Finish by crumbling over the Greek style salad cheese.

Enjoy!