Roast pepper, tomato and courgette spaghetti with organic greens

Preheat oven to 210 degrees Celsius.

Halve the tomatoes and lay on a baking tray. Drizzle with olive oil, then sprinkle over salt, black pepper and a little sugar.

Remove the thyme leaves from the stalk. Take the stalks and tuck them under some of the tomatoes to get every last bit of flavour from them. Chop the thyme leaves and sprinkle over the tomatoes.

Roast for 15 to 18 minutes, until they start to brown.

Turn the grill on to high and set the rack up to the highest shelf (Leave the tomatoes in there on a lower rack).

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.

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. If the tomatoes aren’t ready, remove from the heat.

Once the tomatoes are cooked, throw them in the saucepan and break them apart. Cook for 10 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 basil 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.