• 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 medium 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. • Remove pan from heat, then add the honey and turn to coat.

• Add baby leaves and a drizzle of white wine vinegar and olive oil to the couscous. Season and gently toss to combine. • Divide veggie couscous between bowls. • Top with haloumi and sprinkle with roasted almonds. • Tear over parsley and top with a dollop of Greek-style yoghurt to serve. Enjoy!