Instructions: Preheat oven to 240c/475f/Gas 9.

1 Halve the tomato and scoop out the seeds. Mix together the breadcrumbs, goats cheese, chopped parsley and 1 tbsp white wine, season and use to fill one of the tomato halves.

2 Place in a gratin dish and cook in the oven for 5-6 minutes, or until the tomato is tender and the filling has started to melt and brown.

3 Heat 1 tbsp olive oil in a saute pan, add 3/4 spinach, cover with a lid and cook quickly until wilted. Pile the spinach onto a plate and sit the baked tomato on top.

4 Place the couscous in a bowl and make up according to the instructions.

5 Mix together 4 tbsp olive oil, ground turmeric and cumin, coriander seeds, dash of Tabasco, lemon juice, chopped basil and season. Stir into the cooked couscous and spoon onto a plate.

6 Chop the remaining tomato and scatter over the top. Heat a frying pan, add the pine kernels and dry roast until golden brown. Using a cutter, cut out large heart shapes from the bread. Heat 1 tbsp olive oil in a frying pan, add the bread and cook on both sides until golden brown.

7 Mix together 2 tbsp olive oil and a drop of soy sauce. Season with a pinch of salt. Pile the remaining raw spinach on a plate and add the sliced onion.

8 Drizzle over the olive oil and soy sauce mixture. Top with the bread hearts and a spray of chives. Scatter pinenuts around the edge of the plate.

9 Mix together 1/2 tbsp white wine, orange juice, honey and Greek yoghurt.

Spoon into a bowl and garnish with a sprig of mint.

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