Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the tops off the aubergines and chop the aubergines into bite-sized chunks. Scatter the chunks into a roasting tin and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide the tin into the oven and roast for 20-25 mins, turning halfway, till golden and very soft.

Meanwhile, fill your kettle and boil it. Tip the bulgar wheat into a heatproof bowl and pour in 300ml boiling water. Swirl with a fork, then pop a plate on the bowl and set aside to soak for 15-20 mins. The bulgar wheat will soak up the water and become tender.

Trim the roots and any ragged ends off the spring onions. Finely slice the spring onions, white and green parts, and slide them into a mixing bowl.

Grate the orange zest into a small bowl and squeeze in the juice. Add ½ tsp of the harissa paste (harissa is very spicy, so add a little to start with, and add more as preferred). Peel and grate in the garlic. Pour in 1 tbsp olive oil and add a little salt and pepper. Stir to make a dressing. Taste and add more harissa if you like.

Fluff up the cooked bulgar wheat with a fork, draining off any excess water. Add to the spring onions and tip in the roast aubergines and the rocket. Drizzle over the dressing and fold everything together. Divide the salad between a couple of plates and serve.