Honey & Thyme-Glazed Haloumi

While the veggies are roasting, finely chop the garlic. Pick the thyme leaves. Zest the lime to get a good pinch, then slice into wedges. Cut the haloumi into 1cm-thick slices. Place in a small bowl of cold water and set aside to soak for 5 minutes. Heat a large frying pan over a medium-high heat. Add the pepitas and toast until golden, 3-4 minutes. Set aside. TIP: Soaking the haloumi helps mellow out the saltiness.

In a small bowl, combine the thyme, lime zest, a squeeze of lime juice, garlic and honey and set aside. In another small bowl, add the Greek-style yoghurt and stir through a squeeze of lime juice. Season to taste and set aside.

In a medium saucepan over a medium-high heat, add the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

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. Remove from the heat, add the honey and thyme glaze and toss to coat.