Pearl Cous-Cous Crumble with Mixed Pepper Dressing and Slow Roasted Tomatoes

1. Put the cous-cous in a bowl and season with salt and pepper and enough olive oil so that each grain is lightly coated.

2. Add the boiling water and cover the bowl with cling film or a heavy plate. Leave for 20 mins to steam cook.

3. For the crumble topping, blend the white bread, thyme and olive oil in a food processor to a breadcrumb consistency.

4. Spread the breadcrumbs out on a baking tray and toast in a hot oven at 200°C/400°F/Gas Mark 6 for 8-10 mins, stirring occasionally.

5. Now for the dressing: dice the onions, peppers and garlic, and juice the lemons.

6. Mix everything together so the vegetables are well-coated before putting the mixture on a baking tray. Bake in the oven at 200°C/400°F/Gas Mark 6 for 30 mins.

7. To make the dressing, blend the cooled roasted vegetable mixture. Add a tablespoon of olive oil and the remaining juices from the baking tray until you get a smooth consistency.

8. To prepare the tomatoes, core them, cut in half and lay on a baking tray face up.

9. Finely chop the fresh oregano and garlic and mix in the sugar, olive oil and seasoning before spreading across the top of the tomatoes. Place in the oven for 8-10 mins at 180°C/350°F/Gas Mark 4.

To serve 10 Mix the dressing and cous-cous together and firmly press a quarter of the cous-cous into an 8cm ring and then cover with a quarter of the crumble topping. Remove the ring and repeat with the other three portions.