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Aubergine and Couscous Salad

What you’ll need: 1 aubergine sliced into 1cm rounds, 3tbsp olive oil, 140g couscous, 225ml hot veg stock, 200g cherry tomatoes (halved), handful of mint leaves, 100g log firm goats cheese (cubed) and juice of ½ lemon.

What to do: Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened. Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat's cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice. Enjoy!

(serves 2)