Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the tops off courgette and aubergine, and slice both into bite-sized chunks. Peel the red onion and cut into thin wedges. Tumble all 3 onto a large baking tray. Drizzle over 1 tbsp oil and add a pinch of salt and pepper. Slide into the oven for 10 mins.

While the veg start baking, tip 1 tbsp dukkah onto a plate. Stir in the breadcrumbs. Break the egg onto a separate plate. Whisk the egg to break it up. Brush a baking tray or roasting tin with ½ tbsp olive oil.

Tip the chicken mini fillets into the beaten egg and turn to coat, then toss into the dukkah breadcrumbs and turn till well coated.

Lay the dukkah-coated chicken on the greased baking tray in a single layer. Move the veg down to a lower shelf. Slide the chicken onto the top shelf. Cook the chicken for 15-20 mins, till golden and cooked all the way through – slice into a thick nugget to check there is no pink left in the flesh. The veg should be tender by this time too.

Meanwhile, tip the couscous into a large bowl and add a pinch of salt. Pour over 300ml boiling water. Top the bowl with a plate, and set aside to soak for 15 mins.

Peel the short cucumber (the skin can taste bitter) and dice into small pieces. Chop the tomato into small chunks. Peel and crush or finely chop the garlic clove. Finely chop the dill leaves. When the couscous has absorbed all of the water, tip in the cucumber, tomato, garlic and dill. Tumble in the roast veg. Grate in the lemon zest and squeeze in the juice. Stir, have a taste and add more salt or pepper if needed.

Divide the roast veg couscous between a couple of plates, top with the spiced chicken and serve.