Method

1. Preheat the oven to 180C.

2. Add the whole cherry tomatoes along with the red onion into a medium baking dish. Drizzle with olive oil and the caramelised balsamic vinegar. Bake in the oven for 30 minutes until the tomatoes are splitting and the red onion are caramelised.

3. Add the couscous and boiling water to a medium saucepan, simmer for 6 – 7 minutes with the lid left ajar. Take it off the heat, add the butter and leave it to sit for 5 minutes with the lid left on. Once the liquid has evaporated add a good pinch of salt and pepper. Using a fork, fluff the couscous.

4. In a large bowl, combine the couscous, roasted tomatoes, onions, parsley and the kalamata olives. Gently toss to combine, being careful not to break up the tomatoes too much.

5. Arrange the salad leaves on a large serving platter, arrange the tomato, couscous mix on top of the salad leaves

6. Serve warm straight away with an extra drizzle of caramelised balsamic vinegar.