• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Trim the parsnip then halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons.
• Drain and rinse the chickpeas in a sieve.
• Trim the carrots and halve lengthways.

• Add the parsnip, carrots and chickpeas to a lined baking tray.
• Toss with salt, pepper, paprika, half the Italian herbs (double for 4p) and a good glug of oil.
• Toss together and spread out in a single layer.
• Roast until the veg is tender, 20-25 mins.
• When 5 mins of cooking time remain, scatter the almonds over the veg then return the tray to the oven to finish roasting.

• Meanwhile, pour 240ml water (double for 4p) into a large pot for the bulgur. Stir in the stock and bring to the boil.
• Stir in the bulgur, bring back to the boil and simmer for 1 min.
• Pop a lid on the pot and remove from the heat.
• Leave aside for 12-15 mins.
• Just before serving, stir the pesto through the bulgur, fluffing it up as you go.

TIP: If you prefer, don't stir through the pesto and drizzle it over the dish before serving instead.

• Divide your pesto bulgur between bowls.
• Top with the chickpeas and tender roast veg.
• Crumble the Greek style cheese over the top.
• Finish with a drizzle of balsamic glaze.