Fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl and add 150ml boiling water. Cover with a plate and set aside for 10-15 mins, till the bulgar has soaked up the water and is tender.

While the bulgar soaks, set your grill to mediumhigh. Trim the roots and any ragged greens off the spring onions. Slice the spring onions in half, pop them in a roasting tin and pour over 1 tsp olive oil. Season with salt and pepper and slide the tin under the grill for 3 min. Turn the spring onions over and grill for another 3 mins, till tender and slightly charred. Lift the spring onions out of the tin onto a plate.

Trim the base off the cabbage and remove any ragged leaves. Cut the cabbage into thin wedges and add them to the empty roasting tin. Drizzle with 1 tsp olive oil and season with salt and pepper. Pop under the grill for 6 mins, turning the wedges halfway through.

Meanwhile, pick the mint leaves, thinly slice them and pop into a mixing bowl. Peel and grate in the garlic. Zest in the lemon and squeeze in the juice. Add 1 tbsp olive oil and a little salt and pepper. Stir to make a dressing.

When the cabbage has cooked for 6 mins, remove the tin from the grill. Add the spring onions back to the tin, along with the rocket and bulgar wheat. Pour over the mint dressing and toss together. Divide the salad between a couple of plates and serve topped with dollops of turmeric houmous.