Baked Herby Corn (v)

Add the garlic salt, paprika and olive oil (see ingredients for amount) to the bowl with the lime zest and juice. Add half the coriander and stir to combine. Add the corn to the bowl and smother in the mixture. Lay a laptop sized piece of foil on a baking tray and place the corn and all the marinade on top. Scrunch the foil to enclose the corn. Roast on the top shelf of your oven for 10-15 mins.

Meanwhile, heat a glug of oil in a large saucepan on medium heat and add the onion. Cook, stirring, until starting to soften, 5 mins. Add the balsamic vinegar and cook until soft and caramelized, 5 mins. Stir in the bulgur and tomato purée. Pour in the water (see ingredients for amount) and stock pot. Bring 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.

When the corn has been cooking for 10-15 mins, remove from your oven and open the parcel. Place the pepper on the tray, around the corn and drizzle with a little more oil and a pinch of salt and pepper. Pop back into your oven (keeping the foil open this time) to cook until the pepper is soft and the corn has finished cooking, 15 mins.

Squeeze the remaining lime juice into a large bowl and drizzle in a little oil. Season with a pinch of salt and pepper and mix together (this is your dressing for later). Once the bulgur has absorbed all the stock, fluff it up with a fork and stir through the remaining coriander.