Dukkah Couscous Haloumi Bowl

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and bring to the boil. Add the couscous and currants, stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

Cut the haloumi into 1cm slices (you should get 3 pieces per person). Place the haloumi in a small bowl of cold water and set aside to soak for 5 minutes. Slice the lemon (see ingredients list) into wedges. In a small bowl, combine the Greek yoghurt and a squeeze of lemon juice. Season with salt and pepper.

TIP: Soaking the haloumi helps mellow out the saltiness!

Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, tossing, until fragrant, 3-4 minutes. Transfer to a plate. Return the pan to a medium-high heat and add the dukkah. Toast, tossing occasionally, until golden and fragrant, 2-3 minutes. Transfer to a bowl.

TIP: Our dukkah has a slight aniseed flavour, use less if you're not a fan!

When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side. Pick and roughly chop the mint leaves.