Couscous-stuffed Peppers with Feta, Olives and Pinenuts

2. Five minutes before you take the peppers out of the oven, toast the seeds or pine nuts briefly on a baking sheet. Watch them carefully as they burn easily.

3. Heat the oil in a large frying pan and fry the onion until soft (about 5 minutes). Add the garlic and sun-dried tomatoes and cook for another 2 minutes, then stir in the couscous.

4. Pour in the stock, bring to the boil then remove the pan from the heat. Leave the couscous to absorb the liquid (about 10 minutes).

5. When the liquid has been absorbed, transfer the couscous to a large bowl and fluff up with a fork. Fold through the plum tomatoes, olives, spring onions, feta cheese and season with salt and pepper.

6. Spoon the mixture into the softened pepper halves and return to the oven to heat through for about 5-10 minutes. They can also be stored in the fridge and reheated just before serving. If serving as a starter, place on a bed of wild rocket drizzled with a little lime juice.