Golden Mozzarella & Veggie Couscous

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Cut the mozzarella in half (like you would a burger bun) 

Pat dry with kitchen paper, then set aside

Cut the aubergine[s] in half lengthways, then chop into thick slices

Cut the tomato[es] into wedges

Peel and cut the red onion[s] into quarters

Add the chopped aubergine, onion quarters and tomato wedges to a baking tray (use tin foil to avoid mess!)

Drizzle with olive oil and season generously with salt and pepper

Put them in the oven for 25 min or until the vegetables are tender and coloured

Meanwhile, dissolve the vegetable stock cube[s] in a pot with 600ml [1L] boiled water, then bring to the boil over a high heat

Add the Israeli couscous and cook for 5-8 min or until cooked with a slight bite

Drain and leave to cool

Meanwhile, peel and finely chop (or grate) the garlic

Combine the chopped garlic, Dijon, white wine vinegar, 1/2 tsp [1 tsp] sugar and 2-5 tbsp olive oil

Season generously with salt and pepper and mix- this is your dressing

Chop the basil finely, including the stalks

Add the panko breadcrumbs to one plate, cornflour to another and beat the egg in a shallow dish

Coat the mozzarella discs in the cornflour first, then the egg, then the breadcrumbs

Coat the mozzarella for a second time in the egg, then the breadcrumbs coating every side completely 

Heat a pan with 2-4 tbsp vegetable oil

Once hot, add the breaded mozzarella and cook over a high heat on each side for 30-60 sec until starting to turn golden