Preheat the oven to 180°C fan/200°C/gas 6.

Put the broccoli in a heatproof bowl, then pour over just enough boiling water to cover it. Leave it to blanch for 2 minutes before draining well.

Tip the bulgur wheat into a roasting tin and pour over the vegetable stock. Toss the broccoli, green beans and spring greens in a bowl with the ras el hanout, olive oil, garlic and sea salt, then spread them over the bulgur wheat in the tin. Transfer to the oven and cook, uncovered, for 25 minutes.

Mix together the lemon zest and juice, olive oil, sea salt and black pepper and set aside. Once the greens and bulgur wheat are cooked (the bulgur should be soft and the vegetables crisp), pour over the dressing, add the mint and mix well. Serve scattered with the toasted almonds and ricotta and a good pinch of ras el hanout.

Note: Blanching long-stem broccoli before roasting helps to keep it lovely and green, and improves the texture.