Warm bulgur, veggie sausage & harissa roasted carrot salad

Preheat the oven to 200ºC, gas mark 6. In a large roasting tray, toss the carrots with 1 tbsp olive oil and 1 tbsp harissa paste, then season. Roast for 35-40 minutes until burnished and tender. Put the sausages onto another small baking tray, toss with 1 tsp oil and bake for 20 minutes until browned and piping hot.

As the carrots and vegetarian sausages cook, boil the bulgur for 12 minutes in salted water according to pack instructions, then drain well and tip into a wide serving bowl or platter and let it cool a little.

Mix the garlic with the lemon zest and juice, the remaining 2 tbsp olive oil and harissa. Season. Chop the sausage into bitesized chunks and add to the bulgur with the carrots and herbs. Toss with the dressing and crumble over the feta to serve.