Bulgur Salad and Roasted Butternut Squash

Pop the butternut squash onto a baking tray. Drizzle with oil, season with salt and pepper and sprinkle over the chermoula. Toss to coat then spread out in a single layer. Roast on the top shelf of your oven until golden and cooked through, 25-30 mins. Halfway through cooking, add the red onion wedges and tomatoes and turn to coat, adding a little more oil if you need to. Turn everything to coat evenly and roast for the remaining time.

Meawhile, heat a drizzle of oil in a medium saucepan over medium heat. Once hot, add the finely chopped red onion and cook, stirring frequently, until soft, 3-4 mins. Once soft, add the balsamic vinegar and cook, stirring, until evaporated, 1 minute. Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan and bring to the boil. Stir in the bulgur and vegetable stock powder, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Quarter the pomegranate (see ingredients for amount). Holding the pomegranate pieces over a bowl of water, scoop out the seeds into the bowl of water. TIP Use a fork to do this, it helps to release the seeds. Scoop out the seeds and set aside. Discard the white pith.

Crumble the feta. Pop half of the mint into a small bowl with a squeeze of lemon juice and the olive oil (see ingredients for amount). Season with salt and pepper and mix together.