• Grate carrot (see ingredients). Thinly slice radish. Zest lemon to get a pinch, then slice into wedges. Cut halloumi into 1cm slices. • In a small bowl, combine dried oregano (see ingredients), lemon zest, a squeeze of lemon juice and the honey.

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

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi until golden brown, 1-2 minutes each side. • Remove from heat, and add honey-lemon mixture, turning to coat, until fragrant, 1-2 minutes (cook in batches if your pan is getting crowded).

• While halloumi is cooking, in a large bowl, combine radish, mixed salad leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide jewelled couscous and garden salad between bowls. Top with lemony halloumi. • Drizzle over dill & parsley mayonnaise. Serve with any remaining lemon wedges. Enjoy!