Roughly chop the tomatoes, peel the garlic and place in a blender. Tear in the mint, reserving a handful of nice baby leaves. Add the red wine vinegar, 1 tbsp of water and a pinch of sea salt, then blitz until smooth (work in batches, if needed). Pour the mixture through a coarse sieve into a deep enamel tray or bowl. Season to perfection, tasting and tweaking, then stir in the couscous, cover, and leave to rehydrate in the fridge for 1 hour.

Meanwhile, preheat the oven to 180°C/160°C fan/gas mark 4. Trim and cut the aubergine and courgette into 8, lengthways, peel and cut the onion into quarters, deseed the peppers and cut into quarters lengthways. Place them all in a large roasting tray, drizzle with 2 tablespoons of oil, lightly season and toss together.

Rub the feta with a little oil, strip over the oregano leaves, drizzle with the honey, then place in the centre of the tray and roast for 30 minutes, or until everything is lightly golden.

Pick and finely chop the soft herbs, reserving a few small leaves for garnish, toss through the couscous with the roasted vegetables, then crumble over the feta.

Hold the pomegranate half cut-side down in your fingers and bash the back of it with a spoon so the seeds tumble over the couscous. Scatter over the reserved herb leaves, then bash and sprinkle over the pistachios. Drizzle with 1 tablespoon of extra-virgin olive oil, if you like, then tuck in!