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Preheat the oven to 180C. Add cherry tomatoes and sliced courgette to a baking tray with a drizzle of olive oil and a pinch of salt. Roast in the oven for 25-30 minutes or until softened.
Toast the walnuts in a hot frying pan for 2-3 minutes or until lightly golden. Transfer to a plate and set aside.
Return the pan to the heat with a splash of oil. Once hot, add the sliced onion and pepper with a pinch of salt and cook until starting to soften, 8 minutes.
Once softened, add the sugar or syrup, tomato paste, cumin and smoked paprika, and cook for a further few minutes until fragrant.
Add the bulgur wheat and vegetable stock to the pan. Cover and cook for 7-9 minutes until the bulgur wheat is cooked and most of the water is absorbed.
Meanwhile, combine the mayo and paprika in a small bowl.
Serve bulgur with roasted vegetables on top. Garnish with the toasted walnuts and chopped parsley and mint. Drizzle paprika mayo on top