• Set your air fryer to 200°C. In a medium bowl, place haloumi and cover with water to soak. • In a second medium bowl combine cauliflower florets and trimmed green beans with a drizzle of olive oil and a pinch of salt and pepper. • Place veggies into the air fryer basket and cook for 6-8 minutes. Allow to cool slightly. No Air fryer? Place cauliflower florets on a microwave-safe plate with a splash of water. Cover with damp paper towel. Microwave on high for 3 minutes. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Drain excess water from cauliflower. Add cauliflower and trimmed green beans to pan and cook, until softened and browned, 4-5 minutes.

• Meanwhile, drain haloumi and pat dry. Cut the 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, and add tandoori paste and the water (for the sauce), turning haloumi to coat.

• Boil the kettle. Slice lemon into wedges. • To a large bowl, add couscous and chicken stock. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with fork.

• To bowl with couscous, add rocket, green beans, cauliflower, a generous squeeze of lemon juice and olive oil. Toss to combine and season to taste. • Divide cauliflower couscous salad between bowls. Top with tandoori haloumi and Greek-style yoghurt. • Tear over mint. Serve with any remaining lemon wedges. Enjoy!