Roast pepper and courgette spaghetti with greens

Turn the grill on to high and set the rack up to the highest shelf.

Place the peppers on the rack and allow them to blacken for about 5 minutes, rotate and then continue to grill until all sides are black.

Once blackened, transfer to a bowl and cover with a plate or cling wrap. Set aside for a few minutes.

Mince the garlic.

Cut the courgette into thin rounds.

Pick the thyme leaves and chop.

Bring a large pot of salted water to the boil.

In a medium saucepan on medium heat, sweat the courgette in a good splash of olive oil for a minute before adding the garlic and frying for another 30 seconds.

Add a splash of wine if you have one open, red or white.

Put the tomatoes and thyme in the saucepan and cook for 15 minutes on low heat.

Peel the peppers. The skin should fall off easily. Remove the core and seeds and discard. Slice the pepper into thin strips. Set aside.

Cook the pasta in boiling water for 10 to 12 minutes, or until tender. Strain and toss in a little oil.

Taste the sauce and add more sugar or salt, if needed.

Add the sauce and red peppers to the cooked pasta. Season with a little salt. Rip in the mint leaves, discarding the sauce.

Place the mesclun and radish in a bowl and toss with the balsamic vinaigrette, a pinch of salt and the almonds and sesame.

Serve immediately.