Preheat your oven to 220°C/Fan 180°C/Gas 6. Fill and boil your kettle.

Trim the green top off the aubergine and cut the aubergine into small cubes. Trim the courgettes, halve them then quarter them lengthways and chop into chunks to match the aubergine. Halve the green pepper and scoop out the seeds and white bits. Roughly chop the pepper.

Spread the chopped veg out on a large baking tray or in a roasting tin. Drizzle with ½ tbsp oil, season with salt and pepper and toss to coat. Slide into the oven to roast for 10 mins.

While the veg roast, drain the chickpeas and rinse them. Tip them into a separate roasting tin or baking tray. Drizzle with ½ tbsp oil and toss to coat. Dust over ½ -1 tbsp Madras spices (they’re very hot, so use more or less, depending on how spicy you like your food). Add a pinch of salt and toss to mix.

Halve the baby plum tomatoes. Take the veg out of the oven and add the baby plum tomatoes. Shake the tin to mix the veg, then slide it back into the oven on the middle shelf. Slide the chickpea tin into the oven on the top shelf. Roast everything for 25 mins, till the veg are tender and lightly charred, and the chickpeas are just starting to crisp up.

Meanwhile, tip the bulgar wheat into a heatproof bowl and pour over 150ml hot water from the kettle. Swirl with a fork, cover the bowl with a plate and set aside for 10-15 mins to soak. The bulgar will absorb the water and become tender.

Finely grate the zest from the lemon and set it to one side. Squeeze the juice from half the lemon into a small bowl. Pick the mint leaves off their sprigs and finely slice them. Add half of them to the bowl. Add the yogurt, season with a little salt and stir to mix.

Drain any excess water off the bulgar wheat. Divide the bulgar between 2 warm bowls, then heap the veg and chickpeas on top. Spoon over the yogurt and garnish with the lemon zest and remaining mint to serve.