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

b) Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces. 

c) Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.

a) Pop the veg onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

b) When the oven is hot, roast the veg on the top shelf until soft and golden, 18-20 mins. 

c) Halfway through, drizzle over half the vegan 'Nduja and toss to coat the veg. Return to the oven for the remaining time.

a) Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the vegetable stock paste and bring to the boil.

b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.

c) Pop a lid on the pan and remove from the heat.

d) Leave to the side for 12-15 mins or until ready to serve.

a) While everything cooks, pick the mint leaves from their stalks and roughly chop (discard the stalks).

b) Pop a medium saucepan on medium-high heat (no oil).

c) Add the remaining vegan 'Nduja, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

d) Season with salt and pepper. Simmer for 2-3 mins.

a) Once thickened, stir the butter into the sauce (see pantry for amount).

b) Once cooked, stir half the mint through the bulgur.

c) Once roasted, stir the veg into the sauce.

a) Share the mint bulgur between your serving bowls.

b) Spoon over the vegan 'Nduja roasted veg.

c) Drizzle over the yoghurt, crumble on the Greek style salad cheese and scatter over the remaining mint.