Greek Feta Stuffed Peppers

Meanwhile, cut the pepper in half and cut out the core. Place on a baking tray and roast for 7 mins in the oven, until softened.

Finely chop the red chilli and peel and finely chop the garlic. Add these to a medium-sized bowl (the amount you add depends on how spicy you like things!). Grate the zest of the lemon and add this to the mix, along with the juice of a half of the lemon. Tip: When zesting, only remove the yellow zest, not the white underneath - it’s very bitter! Crumble in the feta and season with the oregano and a few good grinds of black pepper.

The peppers should be about ready now, so remove from the oven and spoon in the feta mixture. Sprinkle 3/4 tbsp of breadcrumbs over each pepper. Return these to the oven and bake for another 10 mins.

While the peppers are baking prepare the salad. Chop your cherry tomatoes in half. Carefully cut a grid pattern in the avocados flesh without cutting through the skin (or your hand!) and use a tbsp to scoop it into the salad. Tip: To prepare the avocado, cut around the stone lengthways. Twist the cut halves of the avocado to separate. Lightly tap the knife into the stone to get a hold of it and twist the knife to remove it. Finely slice the spring onions and set aside. Mix the tomatoes together with the avocado and the rocket in a bowl.

Once the bulgur wheat has absorbed all the water, fluff with a fork and mix in your spring onions.

When everything is ready to serve, dress the salad. Squeeze over the juice of the remaining half lemon, add 1 tbsp of olive oil and season with 1/2 tsp of salt and a good grind of black pepper.Tip: The acid in the lemon juice stops the avocado from going brown and adds an extra dose of vitamin C.