Get the oven on and chop up 3 peppers and 3 red onions into large chunks. Pop on a hot oven dish with some oil, chilli powder, cumin and cinnamon. Roast for 15 minutes.
Add a garlic bulb sliced lengthways to the corner of the roasting dish along with 10-15 cherry tomatoes and roast for a further 10 minutes.
Meanwhile, add 2 cups of bulgar wheat to 4 cups of boiling water in a pan and simmer for 15 minutes, stirring whenever you can.
In a large dish, to go in the fridge for the week, zest a lemon and add a good handful of fresh mint.
Spoon the warm veg onto the zest and mint, along with the cooked bulgar wheat, the guey garlic (squeezed out of its skin) a handful of chopped dates, some feta (or a cheaper alternative) and some fresh parsley if you like.
Live for lunch.