This dish is a family favourite, and it is so quick to make at the end of a busy day, especially as many of the ingredients will already be in your store cupboard. It is also a good choice for summer entertaining.

SERVES 4

● 4 chicken breast fillets

● 1 tbsp olive oil

● Freshly ground black pepper

● 2 lemons, halved

LEMON COUSCOUS

● 170g couscous

● 300ml boiling chicken stock or water

● 2 tbsp butter

● 2 tbsp shredded lemon rind

● 2 tbsp salted capers, rinsed

● 3 tbsp shredded fresh sage leaves

● 20g slivered almonds

1. Heat a griddle or barbecue to hot. Brush the courgettes with oil, sprinkle over the za’atar and cook in batches for 2 minutes on each side until tender and seared. Remove from the heat and set aside. Tip the peas into a pan of boiling water, cook for 3 minutes, then drain and set aside.

2. Tip the pouches of grains into a large bowl and break them up with a fork, or if you are cooking your own selection of grains, prepare these as required.

3. For the dressing, whisk together the lemon zest and juice, harissa and olive oil. Add to the grains and toss to coat them evenly.

4. Gently combine the courgettes, peas, mint leaves and pea shoots with the dressed grains. Serve up the dish immediately.