This is a truly hearty vegetarian dish which is quite fabulous in the summer. You can swap your soft goat’s cheese for feta or grilled halloumi depending on your mood (and what’s in your fridge!) I am reluctant to tell you to use specific weights of ingredients as I use mainly fresh things that I grow and you often have more or less than a recipe shows, so you should use whatever you have fresh on each different occasion. It’s a true summer allotment dish!

Ingredients:

Butternut squash

One courgette

One onion

Sprig of fresh rosemary

Half a bulb of garlic

Enough couscous for those eating

Broad beans, shelled

One tub of soft goat’s cheese

Method:

Peel, deseed and chop your squash, and place onto a roasting tin with the rosemary and whole garlic. Drizzle generously with good olive oil and season with salt and pepper. Bake in the oven at 190 degrees until starting to soften, around 15 minutes.

In the meantime, chop your courgette and onion into large chunks and add to the butternut squash after fifteen minutes. Mix well. This should take around another twenty minutes. Stir every ten or so.

Boil your broad beans until soft.

Cook your couscous as per the instructions on the packet, I like to use vegetable stock rather than just water for added flavour and add a dash of coriander and cumin to the mix. Stir the broad beans through the couscous once it is light and fluffy.

Make up the dish with the couscous on the base, followed by your squash and vegetable mix, then crumble your soft goat’s cheese over the top.

Delicioso. Also amazing in a lunchbox so make enough to pop into a tub the next day or you’ll be sorry!