Lunch Box: Seedy Feta & Giant Couscous Salad

Bring a saucepan of salted water to the boil. Add the giant couscous and cook for 6 mins, or until tender. Drain and rinse under cold water. Finely slice the red onion and pick the parsley and dill. Toss the herbs and onion through the couscous with the spinach and a generous squeeze of lemon juice. Season well with salt and pepper.

Slice the courgettes into 3–4cm-thick coins. Heat a large frying pan over high heat and add enough olive oil to coat the base. Season the courgette coins with salt and place cut-side down into the pan. Fry for 4–5 mins until blistered and charred, then flip and cook the other side for 2–3 mins. Turn off the heat and leave them to sit in the pan for 5 mins.

Preheat the grill to high. Tip the seeds onto a plate and season with black pepper. Press each side of the feta into the seeds so they stick. Place the seeded feta on a baking tray, drizzle with olive oil, and grill for 3–4 mins until golden and lightly crisp.

Make the creamy green dressing. Add the avocado, anchovies, lime juice, chives, basil, kefir and olive oil to a blender. Blitz until smooth and creamy. Season to taste with salt and pepper.

Spoon the couscous mixture into containers. Top with chunks of seedy feta and blistered courgette. Serve with the green dressing on the side.