• 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, sliced leek and cook, stirring, until softened, 2-3 minutes.
• Add the water and vegetable stock powder and bring to the boil.
• Add couscous and currants, then stir to combine. Cover with a lid and 
remove from heat.
• Set aside until water is 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.

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