Preheat your oven to 200°C. Trim the butternut squash, then halve lengthways and scoop out the seeds. Cut it widthways into 1cm slices, then chop into 1cm cubes (no need to peel). Pop onto a large baking tray. Drizzle with oil, sprinkle over the chermoula and season with salt and pepper. Toss to coat, then spread out in a single layer. When the oven is hot, roast on the top shelf until soft and golden, 25-30 mins. Turn halfway.

Meanwhile, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a saucepan on medium-high heat. Once hot, add the onion and cook until softened, 4-5 mins.

Pour the water for the bulgur wheat (see ingredients for amount) and vegetable stock paste into the pan with the onion and bring to the boil. Stir in the bulgur, bring back up to the boil and 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, peel and grate the garlic (or use a garlic press). Roughly chop the flat leaf parsley (stalks and all). Crumble the Greek salad cheese into small chunks. Mix the honey, balsamic vinegar and olive oil (see ingredient list for amount) in a bowl with a pinch of salt and pepper. Leave to the side. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the cavolo nero and season with salt and pepper. TIP: Discard any tough stalks from the cavolo nero. Add 1 tbsp of water per person, cover with a lid and cook until tender, 4-5 mins. Remove the lid and add the garlic to the pan. Stir, cook for 1 min, then remove from the heat. Once the squash is cooked, toss with the cavolo nero.

When ready, fluff up the bulgur wheat with a fork. Stir in the parsley, then taste and season if needed. Spoon into bowls and top with the cavolo and butternut squash. Scatter over the crumbled Greek salad cheese, then drizzle over the dressing and a sprinkle of dukkah. Enjoy!