Citrussy Couscous Salad with Herby Tahini Dressing

Remove and discard the skin from the grapefruit and the oranges. Segment or roughly chop the flesh and transfer to a large bowl, making sure all the juices are collected in the bowl, too. Finely dice the shallot and add to the citrus, then add 4 tbsp olive oil, the red wine vinegar and mix well. Season with salt and pepper, then set aside.

Cook the couscous in a large pan of simmering water for 6 mins, then drain. Finely slice the fennel.

Put the tahini, most of the mint and dill into a blender along with a splash of water. Squeeze in the lemon juice, then blitz until smooth. Scrape down the sides and blitz again, adding more water if necessary. Taste and season with salt and pepper.

Just before serving, toss the fennel and watercress into the citrus bowl, along with the couscous. Drizzle the green tahini on top and crumble over the feta. Scatter with the remaining herbs and a sprinkle of chilli flakes, if you like.