Chermoula is a North African spice paste, the perfect marinade for fish and vegetables. Traditionally you’d use coriander, but I love using fresh mint. 

The JC Loves Rukmini Iyer's series of one tin recipe books, which offer simple and quick recipes for speedy suppers - and lunches. This recipe is adapted from her latest one, The Roasting Tin Around the World (Square Peg)

• Preheat the oven to 180°C fan/200°C.
• Tip all the chermoula ingredients into a blender and blitz until combined. Taste and add a little more salt as needed.
• Tip the peppers, aubergine, onion, cherry tomatoes with their vines and the chickpeas into a roasting tin large enough to more or less hold the vegetables in one layer.
• Mix through three-quarters of the chermoula, making sure to coat the vegetables evenly, then transfer to the oven and roast for 40 minutes.
• Meanwhile, spread the remaining chermoula all over the tuna steaks, then return them to the fridge to marinate. Don’t wash the blender – tip in the raisins and water, stir and set aside.
• Once the vegetables have had 40 minutes, tip in the raisins and liquid.
• Remove the tomato vines, squash down the tomatoes, then lay the tuna over the vegetables.
• Scatter over the almonds, then return to the oven for 10–12 minutes, until the tuna is just cooked and the almonds are crisp.
• Scatter over the mint and serve.