Roast Eggplant, Halloumi & Cauliflower Couscous Bowl

• Meanwhile, slice cucumber into sticks.
• Finely chop garlic.
• Cut halloumi into 1cm slices. 
• In a medium saucepan, heat the butter and a dash of olive oil over medium-high heat. Add garlic and cook until fragrant, 1 minute.
• Transfer half the garlic butter to a small bowl.

• Add the water and a generous pinch of salt to the saucepan with remaining garlic butter and bring to the boil. Add couscous and stir to combine.
• Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, add Greek-style yoghurt to the small bowl with garlic butter. Stir to combine and season to taste. 
• In a second small bowl, combine chargrilled capsicum relish and the honey. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook halloumi, until golden brown, 1-2 minutes each side.

• In a second medium bowl, combine mixed salad leaves, cucumber, a drizzle of white wine vinegar and olive oil. Season.