Method

• 1.
  Preheat oven to 220°C/200°C fan-forced.
• 2.
  To prepare the capsicum sauce, add capsicum and tomato to a baking tray and toss with 15ml oil, 1/4 tsp salt flakes and a good grind of black pepper. Drizzle garlic heads with a little oil, wrap tightly in foil and place them to one side of the baking tray. Roast for 35 minutes or until capsicum skins are well charred and the garlic has softened.
• 3.
  When cool enough to handle, peel and discard the capsicum and tomato skins. (Don’t worry if you can’t remove all the skin.) Add peeled vegetables to a food processor. Squeeze garlic cloves out of their papery skins (discarding skins) and add them to food processor along with vinegar, maple syrup, 1/4 tsp salt flakes and a good grind of black pepper.
• 4.
  Blitz for a few seconds, then, with the machine running, slowly drizzle in remaining 45ml oil until incorporated and the sauce is smooth. Set aside capsicum sauce.
• 5.
  Meanwhile, to prepare the couscous cake, add the couscous, 1/2 tsp salt flakes and boiling water to a medium saucepan over medium-high heat. Bring to a simmer, then cover with a lid and turn the heat to medium-low. Cook for 10 minutes, then set aside to cool (water will continue to absorb on standing).
• 6.
  Place a large non-stick frypan over high heat. Toss long green shallots with 1 1/2 tsp oil, then add to pan and fry until softened and charred, turning halfway through, about 4 minutes. Set shallots aside.
• 7.
  Turn heat down to medium-high, then add another 1 1/2 tsp oil and the spinach to the pan. Cook until wilted, about 90 seconds, then transfer to a large bowl. Roughly chop shallots and add two-thirds to the bowl with the spinach. Add the couscous, yoghurt, both cheeses, flour, eggs, garlic, coriander, basil, 1/2 tsp salt flakes and a good grind of pepper to the bowl and mix everything to combine.
• 8.
  Wipe out pan and heat 75ml oil over medium-high heat. Once hot, add couscous mixture, using a spoon to evenly distribute and smooth out the top. Turn the heat down to medium-low and cook for 20 minutes; edges will be golden, cake will start to set in the centre and you should be able to loosen cake from base.
• 9.
  Use a spatula to gently separate the cake from sides of pan, running it under the cake as well to loosen it from the bottom. Remove pan from heat and, very gently, invert pan onto a large plate. Return pan to the heat and slide cake back into it, crispy-side up, to brown the other side. Cook for 8 minutes over medium heat, then transfer cake to a large wooden board or serving platter.
• 10.
  In a small bowl, combine remaining shallots with extra basil leaves and remaining 3 tsp olive oil. Sprinkle cake all over with the extra pecorino and top with shallot mixture. Serve with capsicum sauce in a bowl alongside.