Instructions: Aga equipment:
large roasting tin on second set of runners in roasting oven

Cut the aubergine and courgette into 25mm chunks then cut the onion and pepper into eight wedges.

Place in the bottom of the roasting tin with the garlic and season lightly then drizzle with olive oil and roast for 25 minutes stirring and adding the tomato and sliced chicory after 15 minutes.

Blend the harissa and stock in a small pan and bring to the boil.

Shoot in the couscous stir then cover the pan and leave to stand on the back of the aga until required.

Cut the skin from the roasted garlic and squeeze out the softened flesh mixing it back into the vegetables with the basil and cheese and stirring until the cheese has melted.

Fluff up the couscous with a fork then divide it between four warmed plates. Top with the roasted vegetables and then a mound of dressed salad leaves. Serve immediately.

This is a complete meal in a salad. The cheese makes it quite a substantial main course or you could serve it for a starter for 8.

Serves 4

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