Instructions: Preheat the grill to high.

1 Halve 2 aubergines and 2 courgettes lengthways, scoop out the centres and cook in boiling salted water for 4-5 minutes until softened. Drain and refresh under cold water.

2 Place the couscous in a heatproof bowl, add 450ml/16fl oz boiling water, stir then cover bowl with plastic film and allow to stand for 7 minutes, or until the couscous has absorbed the water.

3 To make the Dressing: Place 4 tbsp olive oil, white wine vinegar and 1 tbsp antipasto in a mini food processor and process until blended. Season.

4 Slice 1 courgette and 1 aubergine into 1cm thick slices, brush the surfaces with olive oil then sprinkle with a little salt.

5 Heat a griddle pan, and when hot, add the vegetable slices and cook for about 2-3 minutes on each side, or until marked and tender.

6 Finely chop the remaining courgette and aubergines. Heat 1 tbsp olive oil in a saute pan, add the chopped vegetables and a pinch of salt and cook for 3-4 minutes, or until softened.

7 Add the chopped mint, softened butter and 1 clove crushed garlic to the couscous, season and mix together.

8 Spoon the couscous mixture into the softened aubergine and courgette halves and place in a shallow roasting or baking tin.

9 Drizzle over 2 tbsp olive oil and season, place under the grill for 4-5 mins or until golden brown.

10 Lightly oil a timbale mould or ramekin dish, spoon in the remaining couscous mixture and pat down. Mix together the breadcrumbs and chopped parsley and tip onto a plate.

11 Roll the cheese in breadcrumb mix to coat, place on a baking sheet and under the grill until the top of the cheese bubbles.

12 Heat a wok, add 1 tbsp olive oil, 1 clove crushed garlic and half the spinach and cook quickly to wilt.

13 Spoon the wilted spinach onto a plate, sit the grilled cheese on top and arrange the stuffed aubergine and courgette around the edge.

14 Pile the spinach onto a plate, drizzle over the dressing and serve with the vegetables. Turn the couscous timbale out on a plate and surround with the vegetables and antipasto.

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