Honey & Thyme-Glazed Double Halloumi

• While the veggies are roasting, finely chop garlic. 
• Slice lemon into wedges. 
• Pick thyme leaves (see ingredients). 
• Cut halloumi into 1cm-thick slices.
• In a small bowl, combine the honey, 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 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 (Cook in batches if your pan is getting crowded).
• Reduce heat to medium, then add the 
honey-thyme glaze. Cook, turning halloumi to 
coat, until fragrant, 1-2 minutes.