Chicken, Halloumi & Pearl Couscous Bowl

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

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a second medium bowl, combine lemon pepper seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat.

• When the couscous has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side.

TIP: The chicken is cooked when it's no longer pink inside.

• Add baby leaves and a drizzle of olive oil to the couscous and stir to combine. Season to taste.