Chermoula Pan-Seared Salmon & Halloumi

• While the couscous is cooking, thinly slice apple. Zest lemon to get a pinch, then slice into wedges. Roughly chop roasted almonds. Pat salmon dry. Cut halloumi into 1cm-thick slices. • In a small bowl, combine a squeeze of lemon juice, lemon zest and Greek-style yoghurt. Season with salt and pepper and mix to combine. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine chermoula spice blend, a drizzle of olive oil and a pinch of salt. Add salmon and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • In a medium frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add salmon, skin-side down, to the pan and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through. • Remove pan from heat and add the honey, tossing salmon to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!