Honey & Thyme-Coated Halloumi

• While the veggies are roasting, finely chop garlic. 
• Pick and finely chop thyme leaves. 
• Zest lemon to get a pinch, then slice into wedges.
• Cut halloumi into 1cm-thick slices.
• In a small bowl, combine the honey, lemon zest, thyme and a squeeze of lemon juice. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute.
• Transfer garlic oil to a second small bowl, then add Greek-style yoghurt and stir to combine. Season to taste with salt and pepper. 

• In a medium saucepan, combine the water and vegetable stock powder and bring to the boil.
• Add couscous and stir through baby spinach leaves to combine. Cover with a lid and remove from heat.
• Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
• When done, gently stir roasted veggies through couscous. 

• When the veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side.
• Reduce heat to medium, then add the honey-thyme glaze. Cook, turning halloumi to coat, until fragrant, 1-2 minutes.