[BBQ] Chargrilled Lamb & Veggie Israeli Couscous

While the couscous is cooking, thinly slice the courgette into strips lengthways. Halve the cherry tomatoes and lemon. Thinly slice the mint. Roughly chop the roasted almonds. In a medium bowl, combine the courgette and a drizzle of olive oil, then season with salt and pepper. Toss to combine. Place the flatbreads on a plate, then drizzle (or brush) both sides with olive oil. Sprinkle with 1/2 the dukkah and toss to coat. On a second plate, combine the lamb shortloin, the remaining dukkah and a drizzle of olive oil. Season with salt and pepper.

When the BBQ is hot, add the lamb and grill for 5-8 minutes on each side for medium-rare or cooked to your liking. Transfer to a plate, cover and rest for 5 minutes. Meanwhile, grill the lemon, cut side down, until charred, 4-6 minutes. Transfer to a plate.

No BBQ? Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the lamb for 5-6 minutes, each side, or until cooked to your liking. Cut the lemon into wedges and serve fresh.

While the lamb is resting, grill the courgette until charred and tender, 3-5 minutes each side. Meanwhile, add the flatbreads to the BBQ flat plate and cook until golden and warmed through, 2-4 minutes each side. Transfer to the plate with the lemon.

No BBQ? Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the courgette until tender, 3-5 minutes each side. Transfer to a plate. Return the frying pan to a medium-high heat. Add the flatbreads and cook until golden and warmed through, 2-4 minutes each side.

Add the cherry tomatoes, grilled courgette, rocket leaves and a squeeze of the charred lemon juice to the couscous. Toss to combine and season to taste. In a small bowl, combine the mint (reserve a pinch for garnish!) and Greek-style yoghurt. Season to taste.