1. Preheat your oven to 220°C/200°C fan/gas mark 7 and boil a half-full kettle.

2. Slice the courgettes in half lengthways then, using a dessert spoon, scoop out the soft core and seeds and put them into a sieve. Keep scooping until the courgettes are hollowed out but still thick enough to retain their shape, with about 1cm left on all sides.

3. Using a spoon, press all the scooped courgette flesh against the bottom of a sieve to drain as much liquid as possible, then set aside in a small bowl.

4. Place the hollowed courgettes on a lined baking tray. Drizzle with oil and, if you’d like to, season with salt and pepper. Roast on the middle shelf of your oven for 10 mins.

5. Roughly chop the walnuts and cashews. Put the courgette flesh in a small bowl and add the nuts, harissa paste and honey. Season, then stir to combine.

6. Pour the boiled water into a small saucepan on medium-high heat. Add the freekeh and simmer until tender (15-18 mins).

7. Remove the courgettes from the oven. Fill them with equal amounts of the honey harissa mixture, then return them to the oven and roast for another 10 mins or until golden.

8. Meanwhile, cut the tomato into 1cm pieces. Trim the spring onion, then slice thinly on an angle. Roughly chop the parsley (stalks and all). Juice half of the lemon, and cut the remaining half into wedges. Cut the feta into 1cm cubes.

9. When the freekeh has finished cooking, drain into a sieve.

10. In a large bowl, toss the freekah with the tomato, spring onion, parsley, feta and lemon juice.

11. Serve the stuffed courgettes with the freekeh tabbouleh and garnish with a lemon wedge.

Try this honey, harissa and nut-stuffed courgette dish that’s even better for leftover lunch the next day