Honey & Sumac-Coated Haloumi

• While the veggies are roasting, finely chop garlic. Zest lemon to get a pinch, then slice into wedges. • Cut haloumi into 1cm-thick slices. • In a small bowl, combine the honey, lemon zest, Turkish sumac seasoning 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.

• 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 haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, then add the honey-sumac glaze. Cook, turning haloumi to coat, until fragrant, 1-2 minutes.