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This salad, using just a few of the new varieties available, is a starting point for experiments. Serves four.

125g couscous

Salt and pepper

Olive oil

150ml boiling water

150g fregola (giant couscous)

300g vine tomatoes, quartered

½ tsp brown sugar

1 tsp balsamic vinegar

150g yellow cherry tomatoes

1 tbsp torn oregano leaves

1 tbsp torn tarragon leaves

2 tbsp torn mint leaves

1 garlic clove, crushed

1 small green tomato

100g tomberries (or halved cherry tomatoes)

Heat the oven to 170C/325F/gas mark 3. Put the couscous in a bowl with a pinch of salt and a drizzle of oil. Pour over the water, stir and cover with clingfilm for 12 minutes. Uncover, separate with a fork and leave to cool. Put the fregola in boiling salted water, simmer for 18 minutes, drain and run under cold water. Leave to dry.

Spread the vine tomatoes over half a baking tray, season, sprinkle with sugar and drizzle with oil and vinegar. Bake for 20 minutes, then remove. Raise the heat to 200C/400F/gas mark 6, then scatter the halved yellow tomatoes on the other side of the tray. Season, drizzle with oil and bake for 12 minutes. Set aside to cool. Mix together the couscous and fregola. Add the herbs, garlic, baked tomatoes, green tomato (cut into thin wedges) and tomberries. Carefully mix by hand, season, and add more oil if desired.

· Yotam Ottolenghi is chef-patron of Ottolenghi, London.

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