• Preheat the oven to 240°C/220°C fan-forced. • Roughly chop capsicum. Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Place capsicum on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

• Grate carrot (see ingredients). In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the water (see ingredients) and vegetable stock powder and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• When the veggies have 5 minutes remaining, drain and pat haloumi dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, until golden brown, 2 minutes each side.

• To the bowl with the couscous, add the roasted capsicum, baby spinach leaves and a small drizzle of white wine vinegar. Toss to combine. Season to taste. • Divide herby capsicum and couscous between bowls. Top with haloumi, creamy pesto dressing and flaked almonds to serve. Enjoy!