Preheat your oven to 220°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 1cm slices, then chop into 1cm chunks (no need to peel). Lay on a baking tray, drizzle with oil, sprinkle over the ground coriander and season with salt and pepper. Toss to coat, then spread evenly and roast on the top shelf of your oven 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. Add the onion along with a pinch of salt and pepper. Stir together and cook until the onion is soft, 3-4 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 wheat, bring back up 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, peel and grate the garlic (or use a garlic press). Roughly chop the flat leaf parsley (stalks and all). Crumble the feta 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.

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the spring greens with a splash of water and season with salt and pepper. Pop a lid on, or cover with foil, and cook until softened, 4-5 mins. Remove the lid and add the garlic to the greens. Stir and cook for 1 min more then remove from the heat. Once the squash is cooked, stir the squash through the greens in either your baking tray or frying pan - whichever is easiest.

Fluff up the bulgur wheat with a fork, stir in the flat leaf parsley, then taste and add salt and pepper if you feel it needs it. Spoon into bowls and top with the greens and butternut squash along with the feta. Drizzle the dressing over the top, sprinkle on the dukkah and enjoy.