Aubergine couscous salad

Heat grill to high.

Put the aubergine on a baking sheet, brush with oil and season.

Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.

Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat’s cheese and remaining oil together.

Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.