• Grate carrot. Thinly slice courgette into half-moons. • Roughly chop roasted almonds.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and courgette, stirring, until softened, 3-4 minutes. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, cut haloumi into 1cm-thick slices. • In a large bowl, combine haloumi, garlic & herb seasoning and a drizzle of olive oil. • 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 (cook in batches if your pan is getting crowded). • Return aemove from heat, then add the honey and turn to coat.

• To the couscous, add baby leaves, a drizzle of white wine vinegar and olive oil. Season and stir to combine. • Divide veggie couscous between bowls. Top with haloumi and sprinkle with roasted almonds. • Tear over parsley. Serve with Greek-style yoghurt. Enjoy!