Preheat your oven to 220°C/Fan 200°C/Gas 7. Fill and boil your kettle. Trim the courgettes and slice them in half lengthways. Cut the courgette halves into thick pieces and scatter them into a roasting tin. Peel the red onion and slice it into wedges. Pick the thyme leaves. Add the onion and thyme to the courgettes. Season with salt and pepper. Pour over 1 tbsp olive oil and 2 tbsp honey and toss together. Slide the tin into the oven and roast for 25 mins, turning everything over halfway, till the veg are tender and golden.

While the courgettes roast, tip the couscous into a bowl. Pour in 150ml hot water from the kettle and stir. Cover with a plate and set aside to soak for 10 mins. The couscous will soak up the water and become tender.

Peel and grate the garlic into a small bowl. Squeeze in the juice from half the lemon and pour in 1 tbsp olive oil. Add a pinch of salt and pepper and stir to make a dressing. Taste the dressing and add a little more salt, pepper or lemon juice if you think it needs it.

When the roast veg are tender, tip the couscous into the tin, along with the lemony dressing. Add the lamb's lettuce and toss together. Divide the salad between a couple of plates and serve topped with crumbles of sheep's cheese.