Preheat the oven to 220°C.

Dice the onions, finely grate the garlic, quarter the tomatoes and chunk up the red peppers.

Chop half the courgettes into thick rounds and trim the bottom 3cm from the asparagus. Toss the veggies with oil, salt and pepper, spread out on a roasting tray and slide into the oven for 25-30 mins, until cooked and lightly charred. Thinly slice the remaining courgette and toss through the roasted veggies.

Set a medium saucepan over a medium heat and add 4 tbsp of olive oil. Add the onion with a pinch of salt and sweat for 5 mins. Add the garlic, cook for 2 mins, then add the ras el hanout and cook for another 5 mins. Tip in the tomatoes and half of the peppers and a splash of the pepper liquid. Cook for 10 mins, season to taste and lightly blitz with a hand blender.

Heat the rice according to the package instructions. Toss the rice with roasted veggies, raw courgette, and the remaining peppers. Tip onto a platter or onto plates, drizzle with the sauce and crumble over the feta. Finish with the basil leaves and serve with the lemon wedges.