Golden Cauliflower, Halloumi & Lentil-Couscous

• Meanwhile, thinly slice onion (see ingredients). 
• Roughly chop cucumber. Finely chop garlic.
• Drain and rinse lentils. Slice lemon into wedges.
• Cut halloumi into 1cm thick slices.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook onion stirring, until softened, 4-5 minutes.
• Add the lentils, garlic and chermoula spice blend, and cook, stirring, until fragrant, 1-2 minutes. Season.

• To the pan with the lentils, add the water and bring to the boil.
• Add couscous, stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate.
• Just before serving, in a large bowl, combine baby kale, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.