Zaatar-roasted Savoy cabbage & fruity Moroccan couscous

Preheat the oven to 220ºC, gas mark 7. Heat 1 tbsp oil in a medium saucepan over a low heat. Stir in the onion and garlic. Season and cook for 10 minutes to soften gently.

Meanwhile, cut the cabbage into 8 wedges. Line a large baking tray or oven tray with baking parchment. Lay the cabbage on the tray and rub with the remaining 3 tbsp oil and 1 tbsp zaatar until well coated. Arrange the wedges in 1 layer and roast for 10 minutes, then turn them over and roast for 8-10 minutes more, until the cabbage is tender and charred at the edges.

When the onions are softened, add the couscous and a splash of water and warm through thoroughly. Add the lemon zest.

Combine the yogurt, chilli flakes (if using) and tomato purée in a small bowl. Season with salt and a squeeze of lemon from one of the wedges, then sprinkle the top with the large pinch of zaatar. Serve the cabbage on a bed of couscous, with the flavoured yogurt on the side and lemon wedges to squeeze over.