• Boil the kettle. 
• In a medium bowl, place haloumi and cover with water to soak.
• In a large heatproof bowl, place couscous, currants and vegetable stock.
• Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes.
• Fluff up with a fork and set aside.

• Meanwhile, slice lemon into wedges. 
• Roughly chop cucumber and roasted almonds.
• Pick rosemary. 
• Halve snacking tomatoes. 

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side.
• Remove pan from heat, then add rosemary, the honey, a generous squeeze 
of lemon juice and a splash of water, turning haloumi to coat.

• Just before serving, to the bowl with couscous, add tomatoes, cucumber, 
spinach & rocket mix, green dressing and a squeeze of lemon juice. 
Season with salt and pepper to taste.
• Divide cherry tomato couscous between bowls. 
• Top with honey haloumi. Garnish with roasted almonds. 
• Serve with any remaining lemon wedges. Enjoy!