Greek-Style Honey Beef Rump & Rosemary Halloumi

• While veggies are roasting, zest lemon to get a pinch and slice into wedges.
• In a small bowl, combine a generous squeeze of lemon juice, half the lemon
zest and the olive oil (1 tbsp per person). Season with salt and pepper.
Set aside.
• In a medium saucepan, add the water and bring to the boil. Add couscous
and stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. 

• When the veggies have 5 minutes remaining, cut halloumi into 1cm-thick
slices. Pick and finely chop rosemary (see ingredients).
• In a second small bowl, combine rosemary, the remaining 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.
• Reduce heat to low, then add the honey-rosemary glaze and cook, turning
halloumi to coat until fragrant and sticky, 1-2 minutes.