Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim, peel and slice the red onion into 8 wedges. Trim the courgette and slice it into 1cm-thick rounds. Halve the pepper and scoop out the white pith and seeds. Slice into long strips, approximately 2-3cm wide.

Place the veg on a baking tray. Drizzle over 1 tbsp olive oil and season with salt and pepper. Toss to coat. Roast in the oven for 20-25 mins, turning halfway through, till the veg are tender and a little charred at the edges.

Meanwhile, fill and boil your kettle. Place a medium-sized pan on a high heat and add the wholemeal couscous. Pour over the hot water to cover and add a large pinch of salt. Simmer for 8-10 mins, till tender. Drain through a sieve and transfer to a large mixing bowl.

To make the dressing, finely grate the zest from the lemon into a small bowl and squeeze in the juice from half the lemon. Peel the garlic and grate it into the bowl. Add 1 tbsp olive oil and season with salt and pepper. Whisk to mix. Taste and add more lemon juice, salt or pepper to taste.

Finely chop the parsley stalks. Roughly chop the parsley leaves. Drain and rinse the chickpeas

When the roast veg are ready, remove them from the oven and add to the couscous. Tip in the chickpeas and add half the chopped parsley. Pour over the dressing and toss well to mix.

Divide the salad between 2 warm plates. Scatter over the remaining parsley and crumble over the feta to finish. Serve straight away.