Heat your grill to a medium-high setting. Fill and boil your kettle. Tip the couscous into a large heatproof bowl. Add a pinch of salt and pepper. Pour over 300ml hot water from the kettle. Swirl with a fork, cover with a plate and set aside to soak for 10-15 mins. The couscous will absorb the water and become tender.

Place the falafels on a foil-lined baking tray. Add half the cherry vine tomatoes. Slide the tray under the grill and cook for about 6-8 mins, turning the falafels over halfway through, till they have darkened slightly and are warmed through and the tomatoes are soft and collapsing. Keep a close eye on them so they don't burn.

Meanwhile, quarter the remaining tomatoes.

Finely chop the mint leaves and finely grate the zest from the lemon. Add to a small bowl, saving a pinch of each for garnishing, and mix in the yogurt with a good pinch of salt and pepper.

Drain any excess water off the couscous, then fluff it with a fork. Add the quartered tomatoes. Squeeze in half the juice from the zested lemon and pour in 1 tbsp olive oil. Mix and taste. Add more salt, pepper or lemon juice if you think it needs it.

Divide the couscous salad between 2 plates. Top with the lamb's lettuce, grilled falafel and tomatoes. Serve with the minty yogurt on the side, garnished with the last of the chopped mint and lemon zest.