Golden Haloumi, Salmon & Roast Veggie Couscous

• Meanwhile, cut haloumi into 1cm-thick slices. • In a medium bowl, add haloumi and cover with water. Set aside. • Finely chop garlic. • Roughly chop baby spinach leaves.

• 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. Season to taste, then set aside.

• To a large heatproof bowl, add couscous and vegetable stock pot. 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 roasted veggies through the couscous, then add baby spinach leaves. Stir to combine. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate. TIP: Patting the skin dry helps it crisp up in the pan!