Harissa Courgette Grain Salad With Tahini Dressing

Thinly slice the courgettes into half-moon shapes. Cut the lemon in half.

Get a frying pan over a high heat and drizzle in a good glug of olive oil. Chuck in the courgettes. Crush in the unpeeled garlic cloves. Fry, stirring occasionally, for 5 mins until the courgettes are softened and slightly charred.

Meanwhile, put the tahini in a small bowl and squeeze in the juice from the lemon halves. Stir, then slowly mix in enough warm water to make the dressing a thick drizzling consistency. (Adding the lemon juice may make the tahini seize up at first, but when you add the water it will turn smooth.) Season with salt and pepper.

Back to the courgettes. Add the harissa paste to taste. Squeeze the unopened grain pouches with your hands to break up the grains, then open and tip them into the pan along with a splash of water. Stir and leave to heat through while you chop the dill.

Stir the chopped dill through the grain mixture, season to taste with salt and pepper and pile onto a large serving dish. Drizzle over the tahini dressing and serve with extra harissa, if you like.