Instructions: Preheat the oven to 200C/400F/Gas Mark 6.

Put the tomatoes in a roasting; tray sprinkle with salt a few good twists of black pepper and a generous slug of oil and roast for about 5 minutes (or 8 minutes if not peeling).

Leave to cool then slip off the skins.

Put 6 tbsp of virgin olive oil in a processor and briefly blast with 1 handful of herbs then mix with the tomatoes and leave to infuse.

Next mix the onion with the vinegar garlic and sugar and blend well.

Add the beans then fold in the remaining herbs. Leave both the beans and the tomatoes at room temperature for an hour or two then pour.the herb oil from the tomatoes into the bean mixture.

When ready to dish up brush the sliced cheese and cut edges of the treviso with oil and grill until the cheese is lightly browned and the leaves singed and wilting.

Put a wedge of treviso on each plate spoon over the beans and top with the tomatoes cheese and l tsp of tapenade. Then pour over any dressing left in the bean bowl add a squeeze of lemon and serve.

The tomatoes are best stripped of their skins once roasted to help them absorb the herby oil but you can leave them as they are if you dont fancy the fiddle. Make the tomato and bean bit beforehand but only grill the cheese and treviso once you ate ready to eat. Use radicchio if you cant find treviso.

Serves 6

You can make most of this dish in advance. Steam the chicken remove the meat from the bones then put it back in the foil in the steaming tray with all "the buttery juices. Simply resteam for about 5 minutes until hot and. givcthe couscous a blast in the. microwave. .

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