Double Golden Haloumi & Lemony Couscous

• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. Set aside. • Finely chop garlic. Pick and finely slice mint leaves. Roughly chop baby spinach leaves. Slice lemon into wedges. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Before starting the soup, heat the saucepan with a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate. Continue as above.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic, stirring, until fragrant, 1 minute. Transfer to a small heatproof bowl. • Allow to cool for 5 minutes, then stir in the Greek-style yoghurt and half the mint. Season to taste, then set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Stir through cooked chicken with baby spinach leaves.

• To a large heatproof bowl, add couscous and vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people). • Immediately cover and leave for 5 minutes. • Fluff up with a fork and set aside.

• While couscous is cooking, drain haloumi and pat dry. Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey, turning haloumi to coat. Set aside. • Gently stir the roasted veggies through the couscous, then add baby spinach leaves and a generous squeeze of lemon juice. Stir to combine. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your haloumi, cook haloumi in batches for the best results, returning all haloumi to the pan before adding the honey.