Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and scrub the carrots, and slice into long batons. Scatter the carrots onto a roasting tin. Sprinkle over a pinch or 2 of harissa (it’s hot, so use as much or little as you prefer). Pour over 1 tbsp oil and add a pinch of salt and pepper. Toss everything together to coat, then slide into the oven and roast for 20 mins, turning halfway.

While the carrots roast, cook the bulgar wheat. Tip the grains into a large heatproof bowl (or use a pan) and sprinkle in a little salt. Peel and grate the turmeric (the turmeric will stain things yellow, so grate it onto a plate and pop your grater straight into a sink of hot water) into the bulgar. Grate in the lemon zest. Pour over 150ml boiling water and cover the bowl with a large plate. Set aside for 15 mins to soak.

Pick the mint leaves and finely shred. Peel the garlic and finely chop. Slide both into a bowl and spoon in the yogurt. Sprinkle in a little salt and pepper and stir well.

When the carrots have roasted for 20 mins, sprinkle the sunflower seeds over the top. Slide them back into the oven and cook for a further 5 mins, till golden.

Finely chop the spinach. When the bulgar wheat is cooked, stir the spinach through. Squeeze over the lemon juice. Pile the bulgar onto plates and top with the roasted carrots, sunflower seeds and dollops of yogurt.