Fill and boil your kettle. Tip the couscous into a heatproof bowl. Add 150ml boiling water and a pinch of salt. Cover the bowl with a plate and set aside to soak for 15 mins.

Meanwhile, warm a frying pan on a medium-high heat. Add the pumpkin seeds and toast them for 3-4 mins, tossing frequently. Tip into a small bowl.

Trim the kale leaves off their cores, shred them and add them to a large bowl. Squeeze in the juice from half the lemon. Season. Add 1 tbsp olive oil and massage the leaves for 4-5 mins. Set aside.

Pop 1 tbsp tahini into a small bowl. Peel and grate in the garlic. Squeeze in the rest of the lemon juice and stir. Add the yogurt and a pinch of salt and pepper. Stir to mix.

Halve the pomegranate around its equator. Hold 1 half, cut-side down, in the palm of your hand over a large bowl. Use a wooden spoon to whack the pomegranate so the seeds fall out into the bowl. Pull out any stubborn seeds, discarding the white pith. Repeat with the other half.

Halve the chilli, flicking out the seeds and pith for less heat, and finely chop it. Halve the avocado and scoop out the stone. Peel the skin and chop the flesh. Add the avocado, chilli and pomegranate to the bowl with the kale.

Fluff up the couscous and add it to the salad bowl. Tear over the mint leaves. Top with the toasted seeds. Stir through the yogurt dressing and serve.