Chermoula Pumpkin & Haloumi Couscous Salad

• Cut capsicum into bite-sized chunks. Thickly slice zucchini into half-moons. Cut red onion into thick wedges. • Place capsicum, zucchini and onion on a second lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat.

• Spread the pumpkin and veggies out in a single layer. • Roast until tender, 20-25 minutes. • When the veggies have 10 minutes remaining, drain haloumi and pat dry. •  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. Set aside.

• When the veggies have 5 minutes remaining, boil the kettle. • In a large heatproof bowl, combine couscous and vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Stir to combine. • Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork.

• When the couscous is ready, top with baby spinach leaves and roasted capsicum, zucchini and onion. • Drizzle with white wine vinegar and olive oil. Gently toss to combine. Season to taste.