Bring a large saucepan of salted water to the boil. Add the giant cous cous. After 5 minutes, add the asparagus and peas and boil for a further 4 minutes.

Whilst the cous cous is cooking, in a mini-blender (or just a bowl, sharp knife and elbow grease!), blitz the walnut oil, lemon juice, parsley and mint.

Drain the cous cous, and immediately stir through the herby dressing, and the baby spinach.

Divide between two plates, and scatter with the pine nuts and lemon zest.