Preheat your oven to 200°C. Remove and discard the leaves from the cauliflower, then cut into quarters. Halve, peel and thinly slice the red onion. Trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press).

Put the chermoula spice blend in a mixing bowl and add a good glug of oil and a pinch of salt and pepper. Stir together, then add the cauliflower to the bowl and mix around to coat it in the spice and oil. Pop the cauliflower on a baking tray and roast on the top shelf of your oven until golden and charred, about 20 mins.

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the green beans with a pinch of salt and pepper and fry until tender and slightly charred, stirring occasionally, 4-5 mins. Add the garlic to the pan, stir and cook for 1 minute, then remove the beans to a bowl and set aside.

Pop your pan back on medium heat, with another drizzle of oil. Add the onion, stir and cook until softened, 4-5 mins. Add the balsamic vinegar to the onion, stir and cook for 1-2 mins until evaporated. Pour in the bulgur, water (see ingredients for amount) and stock powder. Bring to the boil, simmer for 1 minute, then cover with a lid, remove from the heat and leave to the side until the bulgur has absorbed the stock, 12-15 mins.

Remove the mint leaves from their stalks and finely chop (discard the stalks). Finely chop the parsley (stalks and all). Zest and halve the lemon. Put half the mint and half the parsley in a small bowl and add the olive oil (see ingredients for amount), a pinch of salt and pepper and a squeeze of lemon juice. Mix together, taste and add more salt and pepper if you feel it needs it. Break up the feta into chunks.

Fluff up the bulgur wheat with a fork and stir in the garlicky beans, remaining herbs and lemon zest. Stir together, then taste and add salt, pepper and a squeeze of lemon juice if you feel it needs it. Serve in bowls with the cauliflower on top, sprinkle on the feta and spoon over the herby drizzle. Enjoy!