Whipped harissa tofu pasta

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  Heat the grill to high. Arrange the sliced courgettes and broccoli on a baking tray and drizzle with the olive oil. Season with salt and pepper. Use your hands to massage the oil and seasoning evenly across the vegetables. Once hot, grill for 10-15 mins, turning regularly until tender and charred in places.

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  Bring a large pot of salted water to the boil and cook the pasta following pack instructions. Reserve some of the pasta cooking water.

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  Meanwhile, in a small food processor, blitz the tofu with the extra-virgin olive oil, harissa and half the lemon zest and juice. Season and add more lemon juice to taste.

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  When the pasta is cooked, drain it and return it to the pan. Add the tofu sauce and toss together until coated – loosen with a little pasta cooking water if needed.

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  Divide between plates, top with the grilled veg, seeds and basil leaves. Sprinkle over the remaining lemon zest and serve.