Cherry tomato, runner bean and bulgur wheat salad

1. Preheat the oven to 200˚C, gas mark 6. Toss the tomatoes in ½ tbsp oil in a roasting tin; season. Add the garlic and roast for 12-15 minutes until the tomatoes are starting to burst. Roast the walnuts on a baking tray for 6-8 minutes until toasted and fragrant; set aside to cool, then roughly chop.

2. Meanwhile, bring a pan of salted water to the boil and add the bulgur wheat. Simmer for 15-20 minutes, adding the beans for the final 2 minutes. Drain and rinse under cold water. Put the vinegar, a pinch of salt and the onion in a small bowl and stir together; set aside until the bulgur and tomatoes are cooked.

3. When ready to serve, squeeze the garlic out of its skin into a large bowl, then add the remaining ½ tbsp oil and a few of the tomatoes; mash with a fork to combine. Add the onion mixture along with the bulgur, beans, mint, ¾ of the dill and ¾ of the walnuts, then toss everything together. Divide between 2 plates, adding the rest of the tomatoes. Scatter over the remaining walnuts and dill, then finish with a good grinding of black pepper.