Warm Lentil Salad

Pop the tray onto the top shelf of your oven and roast until soft and golden, 30-35 mins. Halfway through cooking, add the aubergine to the tray with the squash and toss everything together before returning to the oven. Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Zest then halve the lemon. Drain and rinse the lentils in a sieve.

Boil the water for the bulgur (see ingredients for amount) in a large saucepan. Add the vegetable stock powder and stir to dissolve. Then add the bulgur wheat, bring to the boil and simmer for 1 minute. Remove the pan from the heat and cover with a lid. Set aside for 12-15 mins or until everything else is ready.

In the meantime, heat a splash of oil in a frying pan over medium-high heat. Add the red onion. Stir-fry until softened, about 5 mins. Add the garlic. Cook for 1 minute more. Then add the lentils. Lower the heat to medium and warm through for 2-3 mins. Remove the pan from the heat and cover with foil to keep warm.

Roughly chop the parsley (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks). Keep the herbs separate. Crumble the feta into a mixing bowl with half the mint and a glug of olive oil. After 10 mins, fluff up the bulgur wheat with a fork and add it to the pan with the lentils. Mix in the parsley and remaining mint along with a pinch of lemon zest and a squeeze of lemon juice. Season with salt and pepper to taste.