Heat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Cut each tomato into 6 thin slices. Place in a single layer onto the baking tray. Drizzle with ½ tbsp olive oil and a pinch of salt and pepper. Roast for 35 mins.
While the tomatoes are roasting, tip the bulgar wheat into a bowl. Sprinkle in 1 tsp of the mixed spice with a pinch of salt. Pour over enough boiling water to cover it by 1 cm. Cover with cling film or a plate and leave to soak while your prepare the rest of the dish.
Peel and very finely chop the onion into small dice. Place in a large bowl. Zest and juice the lemon and tip into the bowl with the onion. Add a pinch of salt. Stir to mix.
Peel and cut the cucumber in half lengthways. Scoop out the seeds with a teaspoon and discard. Finely chop the cucumber and place it into the large bowl on top of the onions, but don’t stir it in. Finely chop the rocket and place into the bowl on top of the cucumber. Shred the mint leaves and add those too.
Pat the feta dry with kitchen paper or a clean tea towel. Cut it in half. Place the feta halves in a small baking dish lined with baking paper. Drizzle over 1 tbsp olive oil. When the tomatoes have cooked for 20 mins, slide the feta into the oven for 10 mins on the shelf under the tomatoes. It should be soft but not melted.
Remove the feta from the oven. Drizzle over the honey and scatter over the thyme leaves. Crack over plenty of black pepper. Slide back into the oven for 5 mins.
Drain the bulgar wheat, if necessary. Fold the spiced bulgar wheat through the onion, cucumber and rocket, mixing everything together. Drizzle in ½ tbsp olive oil. Taste and season with more salt and pepper if you think it needs it.
Pile the tabbouleh onto 2 plates. Top with the roast tomatoes and feta. Drizzle over any juices from the dishes and serve.