• 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. Set aside.

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

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of 
olive oil. Cook halloumi until golden brown, 1-2 minutes each side. 
• Remove from heat, then add honey-lemon mixture, turning to coat, until 
fragrant, 1-2 minutes. 

• 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 
honey-lemon halloumi. 
• Drizzle over dill & parsley mayonnaise. Serve with any remaining lemon
wedges. Enjoy!