Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the courgette and slice into 1cm thick rounds.

Halve the baby plum tomatoes. Halve and peel the red onion, then cut each half into 3 wedges.

Drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper.

Spread the chickpeas on one side of a large baking tray.

Add the courgette, onion and baby plum tomatoes to the other side of the tray and drizzle with oil. Sprinkle over the mixed herbs and season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use another tray if necessary. 

When the oven is hot, roast on the top shelf of your oven until softened and browned, 18-20 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Put a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil.

Once hot, add the garlic and half the vegan 'Nduja. Fry for 30 secs. Stir in the couscous until coated, 30 secs.

Stir in the veg stock paste and water for the couscous (see pantry for amount) and bring to the boil.

When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

While everything cooks, halve the lemon. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

In a large bowl, mix a good squeeze of lemon juice, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for now.

In a small bowl, mix the Greek style yoghurt and remaining vegan 'Nduja (add less if you'd prefer things milder).

When everything's ready, add the couscous, roasted veg, chickpeas and half the mint to the lemon dressing and toss together.

Cut any remaining lemon into wedges.

Share the warm salad between your serving bowls.

Drizzle over the veggie 'Nduja yoghurt and finish by sprinkling over the remaining mint.

Top with any remaining lemon wedges for squeezing over.