GLAZED HALLOUMI & MEDITERRANEAN COUS COUS

Serves 2

Ingredients:

• 1/2 cup pearl cous cous

• 125ml water

• 125ml vegetable stock

• 1 zucchini, grated

• 1 cup cherry tomatoes, halved

• 1/4 bunch parsley, finely chopped

• 2 tbsp almonds (raw & unsalted), roughly chopped 1/2 lemon, juiced

• Sea salt & pepper to taste

• 1 tsp extra virgin olive oil

• 1 tsp rice malt syrup

• 100g halloumi , cut into long strips

Method:

1. In a medium saucepan, bring the water & stock to a boil. Add the pearl cous cous, turn right down to a gentle simmer, cover with a lid and cook for 10 minutes. Fluff with a fork.

2. Meanwhile, in a small bowl, add the olive oil, rice malt syrup and the halloumi strips. Stir to combine. Place a small frying pan onto medium/high heat. Add the halloumi pieces and cook for approx. 2-3 minutes each side, pour over the juices left in the bowl.

3. To a medium bowl, add the pearl cous cous, grated zucchini, cherry tomatoes, parsley and almonds. Toss to combine and add the lemon juice, toss through. Top cous cous with warm pieces of halloumi and season with some sea salt & black pepper.

Tip: Halloumi is best served warm/hot, so feel free to prepare everything and put the salad together, then fry off the halloumi as the last step and add it straight to the salad.