Preheat the oven to 200°C fan/220°C/gas 7.

Mix the rinsed bulgur wheat with the ginger, preserved lemon, sea salt and boiling water in a roasting tin. Toss the kale or spring greens with the olive oil, then tip evenly over the bulgur wheat. Transfer to the oven and roast for 15 minutes.

Meanwhile, whisk together the za’atar, lemon juice and extra virgin olive oil to make a dressing, and set aside.

Mix the cooked bulgur and crispy kale with the dressing, then scatter over the goat’s cheese, almonds, pomegranate seeds and coriander. Serve hot, with the yogurt alongside.

Note: Za’atar is a mix of sesame seeds, sumac, dried herbs and spices. It’s readily available in supermarkets, but if you can get hold of some from a Palestinian or Israeli grocer, it’ll be much fresher.