Greek-Style Honey & Oregano Halloumi

• While the veggies are roasting, zest lemon to get a pinch, slice into wedges. • In a small bowl, combine a generous squeeze of lemon juice, the lemon zest and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season. Set aside. • In a medium saucepan, add the water and bring to the boil. • Add couscous, then stir to combine. • Cover with a lid and remove from heat, then leave until all water is absorbed, 5 minutes. Fluff up with a fork and set aside.

• When the veggies have 5 minutes cook time remaining, cut halloumi into 1cm slices. In a second small bowl, oregano, lemon zest, a squeeze of lemon juice and the honey. • 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. • Remove pan from heat, then add honey glaze. Cook, turning halloumi to coat until fragrant, 1-2 minutes.