[TEST] Sweet Chilli Glazed Halloumi

White the veggies are roasting, melt the butter in a medium saucepan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and vegetable stock powder and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

Zest the lemon (see ingredients). Heat a large frying pan over a medium-high heat. Add the pepitas and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. In a separate small bowl, place the Greek yoghurt and stir through a splash of water and a squeeze of lemon juice. Season to taste and set aside. TIP: Add more or less lemon juice to taste.

Cut the haloumi into slices. When the veggies have 5 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the haloumi to the pan. Cook until golden brown, 1-2 minutes each side. Reduce the heat to low and add the sweet chilli sauce. Cook, turning the haloumi to coat, 1-2 minutes.

While the halloumi is cooking, add the roasted veggies, baby spinach leaves, lemon zest and a drizzle of olive oil to the couscous. Gently toss to coat and season to taste.