Chilli Roasted Vegetable and Couscous Salad

Serves 4
Prep time: 15 mins
Cooking time: 30 mins

1 red chilli
225g (8oz) cous cous
1 red pepper
1 yellow pepper
1 green pepper
1 red onion
1 bulb fennel
1 tsp lemon juice
2 garlic cloves
4 ripe tomatoes
4 tbsp red wine vinegar
1 tbsp wholegrain mustard
1 tbsp clear honey
6 tbsp olive oil
salt and pepper
few sprigs of fresh rosemary

Preheat the oven to 200°C, 400°F, gas mark 6.

Halve and deseed the peppers, and cut into thick wedges. Place on a large baking sheet. Peel the onion and cut into thick slices, toss in the lemon juice and then place on the baking sheet.

Trim the fennel and cut into thick slices. Add to the other vegetables.

Halve and deseed the chill and then chop finely. Peel the garlic and slice thinly. Sprinkle the chilli and garlic over the vegetables and drizzle with 2 tbsp oil.

Mix well to coat and then top with some rosemary. Bake in the oven for 25 minutes. Meanwhile quarter the tomatoes. Turn the vegetables and lay the tomatoes on top. Continue to cook for a further 5 minutes until tender.

Meanwhile, just before the end of cooking, soak the cous cous according to the manufacturer’s instructions. Whilst the couscous is soaking, mix together the remaining olive oil with the vinegar, mustard and honey. Season well and place in a small saucepan, set aside.
To serve, drain the vegetables and transfer to a heatproof bowl and mix in the couscous. Allow to cool if preferred.

Heat the dressing until hot, without boiling. Pile the salad, hot or cold, on to serving plates and spoon over the hot dressing.