Ras el Hanout Roasted Root Veg and Aubergine

When the oven is hot, roast the veg on the top shelf until golden and tender, 25-35 mins. Turn halfway through, then add the tomatoes to the tray to roast for the remaining time.
Meanwhile, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).
Roughly chop the dill (stalks and all). Zest and halve the lemon.

Heat a drizzle of oil in a medium saucepan on medium heat.
Once hot, add the onion and cook, stirring regularly, until softened, 4-5 mins. Add the garlic and stir-fry for 1 min more.
Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan and bring to the boil. Stir in the bulgur and veg stock paste, bring back up to the boil and simmer for 1 min.
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, pop the tahini into a small bowl. Mix in the olive oil and sugar for the dressing (see ingredients for both amounts), then add a squeeze of lemon juice and season with salt and pepper.
Stir to combine, then mix in the yoghurt until smooth. TIP: Add a splash of water if it's a little thick.
Set the tahini dressing aside.

Once the bulgur wheat is cooked, stir through the zhoug style paste, lemon zest and half the dill.
Taste and season with salt and pepper. Add a squeeze of lemon juice if you'd like.