Serves 3-4

• A red capsicum, coarsely chopped
• A zucchini, coarsely chopped
• A red onion, halved and sliced pole to pole
• An eggplant, coarsely chopped
• 100g feta, crumbled
• 1 cup coarse wholemeal bulghar wheat
• 2 tbsp olive oil
• 1 ½ cups vegetable stock
• 2 tsp tarragon vinegar
• A handful of parsley, chopped
• Tin artichoke hearts, quartered

Preheat the oven to 250 degrees C. Line a baking tray with foil or baking paper. Pile the capsicum, zucchini, eggplant and red onion on the tray, hit with some olive oil, salt and pepper, and turn with your hands until coated. Bake vegetables for 35-40 minutes, shaking every now and then, until golden and roasted.

Heat the olive oil in a large saucepan until just shimmering. Stir in the bulghar wheat, making sure to coat every grain with oil, and cook for 2-3 minutes. Stir in the stock and bring to a boil. Reduce to a simmer and cook, covered, for 20 or so minutes until the stock is absorbed. Fold a teatowel in half and put over the opening of the saucepan, then cover with the lid. Let sit, off the heat, for 10 minutes.

When vegetables are done put them in a large bowl with the bulghar wheat, artichokes, parsley, feta, vinegar and a drizzle of oil. Toss to combine. Eat lunch.