Step 1

Thinly slice the courgettes into half-moon shapes. Cut the lemonin half.

Step 2

Get a frying pan over a high heat and drizzle in a good glugof olive oil. Chuck in the courgettes. Crush in the garlic cloves. Fry, stirring occasionally, for 5 mins until thecourgettes are softened and slightly charred.

Step 3

Meanwhile, put the tahini in a small bowl and squeeze in the juicefrom the lemon halves. Stir, then slowly mix in enough warm waterto make the dressing a thick drizzling consistency. (Adding thelemon juice may make the tahini seize up at first, but when youadd the water it will turn smooth.) Season with salt and pepper.

Step 4

Back to the courgettes. Add the harissa paste to taste. Squeezethe unopened grain pouches with your hands to break up thegrains, then open and tip them into the pan along with a splashof water. Stir and leave to heat through while you chop the dill.

Step 5

Stir the chopped dill through the grain mixture, season to tastewith salt and pepper and pile onto a large serving dish. Drizzleover the tahini dressing and serve with extra harissa, if you like.