Mediterranean Haloumi & Zesty Couscous

• Meanwhile, cut haloumi into 1cm-thick slices. Finely chop garlic. Roughly chop parsley and baby spinach leaves. Zest lemon to get a generous pinch, then slice into wedges. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl and allow to cool for 5 minutes. • Add Greek-style yoghurt to garlic oil mixture and stir to combine. Add half the parsley and season to taste with salt and pepper. Set aside.

• In a medium saucepan add the water and vegetable stock powder, stir to combine and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork. • When the roasted veggies are done, toss them through the couscous. Add baby spinach, lemon zest and a generous squeeze of lemon juice to the couscous. Season, stir to combine and cover to keep warm.

• While the couscous is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi, until golden brown, 1-2 minutes each side. • Remove the pan from heat, then add pomegranate molasses and toss haloumi to coat.