Ingredients

• 1 tin chopped tomatoes
• 350 g ripe mixed-colour baby plum tomatoes or similar
• 1 fresh chillies
• 20g fresh basil
• 2tbs red wine vinegar
• 150g of couscous
• 250g courgettes
• 2 cloves of garlic
• 6 black olives , stone in
• olive oil
• 200 g feta cheese
• extra virgin olive oil

Method

Add the tinned tomatoes, garlic, basil and chilli to a blender along with 2 tablespoons of red wine vinegar, 1 tablespoons of water and a pinch of sea salt, then blitz until smooth. Season to perfection, tasting and tweaking, then stir in the couscous, cover, and leave to rehydrate for 1 hour.

Meanwhile, preheat the oven to 180°C/350°F/gas 4. Chop the courgettes into chunks and half the tomatoes placing them in a baking tray as you go, squash, destone and tear in the olives. Drizzle with 1 tablespoon of olive oil, lightly season and toss together. Rub the feta with a little oil, then place in the centre of the tray and roast for 30 minutes, or until everything is lightly golden.

Mix up the couscous, scatter over the roasted vegetables, then crumble over the feta.