Haloumi & Zesty Veggie Couscous

• Meanwhile, 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 haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Roughly chop tomato and cucumber. • To the pan with couscous, add tomato, cucumber, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • To a small bowl, squeeze lemon juice, then add fetta cubes and Greek-style yoghurt. Stir to combine.