Greek-Style Haloumi, Chicken & Fetta Salad Bowl

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous and garlic, stirring occasionally, until golden and fragrant, 1-2 minutes. • Carefully half-fill the saucepan with water, then add a pinch of salt. • Simmer, uncovered, until tender, 14-16 minutes. • Drain, rinse and return to the pan with a drizzle of olive oil.

• In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• While the couscous is cooling, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Season, transfer to a plate and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.

• Drain the onion. • To the couscous, add tomato, cucumber, onion, olives, currants, spinach & rocket mix (see ingredients) and a drizzle of olive oil. Season to taste.