Heat the grill to a medium high setting. Tumble the baby tomatoes onto a baking tray. Season and drizzle with 2 tsp oil. Slide under the grill for 5-7 mins till charred and starting to collapse. Remove from the grill.

Tip the couscous into a heatproof bowl. Pour over 150ml boiling water. Stir. Cover with a plate and set aside to soak.

Warm a frying pan (ideally ovenproof) over a medium heat. Scatter in 1 tsp cumin seeds. Toast for 2-3 mins till fragrant smelling. Tip into a large bowl. Peel and trim the carrots. Coarsely grate them into the bowl. Finely shred the wild garlic and add to the bowl.

Beat 2 eggs and add them to the carrots. Crumble in 1/4 of the pack of feta. Add the cooked couscous. Season well and fold everything together. Set aside while you make the dressing.

Zest and juice the orange into a small pan. Add the Dijon mustard, honey and 2 tsp olive oil. Place the pan on a low heat and gently heat for 5 mins. Turn off the heat.

Heat the pan you used to toast the cumin seeds. Add 1 tbsp oil and swirl it around the pan to coat it. Spoon in the carrot mix, distributing it to the edges. Using the back of a spoon, press the mix down firmly. Cook the fritter for 4-5 mins on a medium heat. Heat your grill to medium high again.

If your pan is ovenproof, place it under the grill for 4-5 mins to cook the top. It should be crisp and golden. If your pan isn’t ovenproof, slide the fritter out of the pan onto a baking tray after it has cooked on the hob for 4-5 mins, then grill for 4-5 mins.

Divide the rocket between 2 plates. Cut the fritter into wedges and place on top of the rocket. Crumble over another 1/4 of a pack of feta. Serve with the grilled tomatoes and a drizzle of the orange dressing.