Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm thick slices.

Pop the butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a deep saucepan on medium heat. Once hot, add the garlic and stir-fry for 30 secs.

Stir in the bulgur and cook until coated, 1 min.

Pour in the water for the bulgur (see pantry for amount), stir in the veg stock paste and bring to the boil. 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, halve the baby plum tomatoes.

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon (see ingredients for amount). 

Crumble the Greek style salad cheese into small pieces.

When the butternut is roasted, drizzle over half the harissa paste (use less if you'd prefer things milder) and toss to coat.

Fluff the bulgur up with a fork. Stir in the tomatoes, lemon zest, remaining harissa paste, half the mint and half the Greek style salad cheese. 

Squeeze in some lemon juice, then taste and season with salt and pepper if needed.

Share the tabbouleh between your bowls and top with the roasted butternut squash.

Crumble over the walnuts and remaining Greek style salad cheese, then top with a dollop of yoghurt.

Sprinkle over the remaining mint to finish.

Enjoy!

If you'd like to use an air fryer, simply swap out the oven steps for the below:

1. Preheat your air fryer to 200°C. Prep, oil and season the butternut slices.
2. Once hot, add them to the basket. Bake until golden and cooked through, 20-25 mins. Shake and turn halfway through.