• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut eggplant into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle with chermoula spice blend. Season with salt and pepper. • Toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

• While veggies are roasting, cut haloumi into 1cm-thick slices. • Boil the kettle.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil. Transfer to a large bowl.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi in batches until golden brown, 1-2 minutes each side. Return all haloumi to the pan. • In the last minute of cook time, add pomegranate molasses and cook, turning the haloumi to coat.

• To the bowl with the couscous, add roasted veggies and baby kale. Toss to combine.

• Divide roast veggie Israeli couscous between bowls. Top with pomegranate haloumi. • Serve with Greek-style yoghurt. Enjoy!