Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 3cm pieces. Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Pop the aubergine and pepper into a mixing bowl.

Drizzle on a small amount of olive oil and sprinkle on the chermoula spice blend. Season with a pinch of salt and squeeze on the honey. Use your hands to rub the flavours all over the veggies. Transfer the veggies to a baking tray and arrange in a single layer. Roast on the top shelf of the oven until soft and golden, 25 mins. Turning halfway through cooking. Remove from the oven.

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Zest, then halve the lemon.

Heat a drizzle of oil in a large saucepan on medium heat. Add the shallot and cook until softened, 3-4 mins. Add the garlic, cook for 1 minute more. Pour in the water (see ingredients for amount) and stock powder and bring to the boil. Stir in the bulgur, bring back to the boil, 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, trim the cucumber then quarter lengthways, remove the seeds with a teaspoon and discard. Chop widthways into small pieces. Pick the mint leaves from their stalks and finely chop (discard the stalks). Pop the cucumber into a bowl. Add the mint, sumac and the olive oil (see ingredients for amount). Season with salt and pepper and mix well.

When the bulgur wheat is ready, fluff it up with a fork and stir in the parsley, lemon zest and half the salsa. Taste and add salt, pepper and a squeeze of lemon juice if you feel it needs it. Serve the bulgur wheat in bowls with the aubergine and pepper on top. Crumble on the feta cheese and finish with a big spoonful of the remaining salsa. Enjoy!