Blistered Padron Pepper and Pearl Couscous Bowl

Meanwhile, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Meanwhile, trim the cucumber, then cut into small 1cm pieces. Cut the tomato into 1cm chunks. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve.

In a medium bowl, mix together the red wine vinegar and sugar for the dressing (see pantry for amount). Season with salt and pepper.

Stir in the remaining onion, tomato and cucumber. Set aside for now.

Once the onion has softened, add the sugar (see pantry for amount) and garlic and cook until caramelised, 1-2 mins more.

Stir in the chickpeas, Mediterranean style spice mix and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer, 2-3 mins.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Meanwhile, heat a generous drizzle of oil in a large frying pan on high heat.

Once hot, add the padron peppers and cook, stirring occasionally, until the peppers are blistered and slightly charred, 4-6 mins.

Once cooked, remove from the heat and season with salt. Remove the stems before plating, if desired.