Directions

SPICY GARLIC ALMONDS

1. Heat a medium frying-pan or saucepan on medium heat. Once hot, add the olive oil and almonds and cook for 3-4 minutes, stirring often, until the almonds a lightly golden brown and toasted.

2. Add the garlic and chilli flakes to the pan toss to coat the almonds. Cook for a further 30 seconds or so, until the garlic smells fragrant.

3. Remove the pan from the heat and toss through the smoked paprika. Season with a big pinch of flaky sea salt and transfer to a small bowl. Set aside until ready to use.

FRIED COURGETTE & BURRATA PEARL COUSCOUS SALAD

1. Bring a large pot of heavily salted water to the boil, for the couscous.

2. Toss the fennel in a medium bowl with the juice of one of the lemons (about 2 Tbsp worth juice), a drizzle of olive oil and a large pinch of flaky sea salt. Set aside for 15 minutes or so, to allow the fennel to soften. Drain the fennel of the excess liquid that comes out, before tossing in the salad.

3. Toss the courgette in a bowl with a generous drizzle of olive oil (about 2 Tbsp) and 1 tsp flaky sea salt. Heat a large frying pan or skillet on high heat. Add half of the courgette to the pan andspread it out into a single layer. Cook for 5-6 minutes, tossing often, until the courgette is charred and tender. Transfer the courgette to a large bowl. Repeat with the remaining courgette.

4. Cook the pearl couscous in the pot of boiling water for 10-12 minutes, or until the couscous is al dente. Drain the couscous through a sieve and rinse briefly with hot tap water. Toss the couscous in a drizzle of olive oil to prevent sticking.

5. Add the cooked couscous, drained fennel, parmesan, herbs, remaining zest and juice of one lemon (about 2 Tbsp worth juice), garlic and honey to the large bowl with the fried courgettes. Season with lots of salt and pepper and toss everything together. Season to taste with salt.

6. Pile the salad onto a platter and tear the burrata over the top. Spoon of the spicy garlic almonds and garnish with some extra dill. Drizzle over a little olive oil just before serving.