Greek-Style Haloumi & Fetta Salad

• Meanwhile, cut haloumi into 1cm-thick slices. • Thinly slice tomato into half-moons. Roughly chop cucumber. • Thinly slice red onion (see ingredients). Finely chop parsley leaves. Finely chop garlic. • In a small bowl, combine creamy pesto dressing with a splash of water.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook pearl couscous and garlic, stirring occasionally, until golden and fragrant, 1-2 minutes. • Add the water, currants and a pinch of salt. Reduce heat to medium, then simmer, stirring occasionally, until couscous is tender and water is absorbed, 10-12 minutes. • Stir through roasted sweet potato, 1/2 the parsley and 1/2 the green olives.

• While the couscous is cooking, combine tomato, cucumber, onion and remaining olives in a medium bowl. • Add a drizzle of white wine vinegar and olive oil. • Crumble in fetta cubes, then stir to combine.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi until golden, 1-2 minutes each side.