Soak burghul in water until tender. Drain and place in a large bowl. Bring a small pot of salted water to the boil and add the podded broad beans. Boil for a couple of minutes and drain.

Meanwhile, Katrina Meynink’s harissa maple-roasted pumpkin with halloumi and burghul salad is ideal for an easy packed lunch for the office. Gennaro says: “Parmigiana was originally a dish ...