Fill your kettle and boil it. Tip the bulgar wheat into a heatproof bowl. Snip in the sun dried tomatoes, or leave them whole if you prefer. Pour in 300ml boiling water. Swirl with a fork, cover with a plate and set aside to soak for 12-15 mins.

Meanwhile, trim the dry tips off the fennel bulbs. Pluck off any feathery fronds and set them aside for later. Halve the fennel bulbs and cut them into 1cm-thick slices.

Put a deep frying pan on a medium heat and add 1 tbsp olive oil. Add the fennel slices and season with a pinch of salt and pepper. Fry for 6-8 mins, stirring occasionally, till the fennel is tender and lightly browned.

While the fennel fries, pick the leaves off the thyme sprigs – you can push the woody sprigs through a mesh sieve and the leaves will collect in it. Roughly chop the rocket.

Add half the rocket and most of the thyme leaves to the pan. Stir for 1-2 mins to just wilt the rocket.

Drain any excess water off the bulgar and divide it between2 warm plates. Top with the uncooked rocket, then the fennel and wilted rocket. Dollop over the goat's cheese. Drizzle over the honey and scatter over the remaining thyme leaves. Garnish with the fennel fronds and serve straight away.