Mediterranean Haloumi & Olive Bowl

While the sweet potato is roasting, cut the haloumi into 1cm slices. Thinly slice the tomato into half moons. Roughly chop the cucumber. Thinly slice the red onion (see ingredients). Finely chop the parsley. Finely chop the garlic. In a small bowl, combine the creamy pesto dressing with a dash of water.

Heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the pearl couscous and garlic and toast, stirring occasionally, until golden and fragrant, 1-2 minutes. Add the water and a pinch of salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Stir through the roasted sweet potato, 1/2 the parsley and 1/2 the kalamata olives.

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

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, cook the haloumi until golden, 1-2 minutes each side.