Garlicky Halloumi & Pearl Couscous Bowl

• Meanwhile, thinly slice cucumber into half-moons. • Thinly slice white turnip (see ingredients). Slice lemon • Finely chop baby leaves. • In a medium bowl, combine cucumber, turnip, a good squeeze of lemon juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • In a second medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add halloumi and turn to coat.

• 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.

• Add baby spinach & rocket mix and a drizzle of olive oil to the couscous and stir to combine. Season to taste.