Mediterranean Haloumi Bowl

While the sweet potato is roasting, cut the haloumi into 1cm-thick slices. Place the haloumi in a medium bowl of cold water and set aside to soak. TIP: Soaking the haloumi helps mellow out the saltiness. Thinly slice the tomato into half-moons. Roughly chop the cucumber. Thinly slice the red onion (see ingredients list), if using. Finely chop the parsley. Finely chop the garlic (or use a garlic press). 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 pearl couscous is tender and the water has been absorbed, 10-12 minutes. Stir through the roasted sweet potato, 1/2 the kalamata olives and 1/2 the parsley.

While the couscous is cooking, in a medium bowl, place the tomato, cucumber, onion (if using), remaining olives, white wine vinegar and a drizzle of olive oil. Crumble in the fetta and toss to combine.

When the couscous has 5 minutes cook time remaining, drain the haloumi slices and pat dry with paper towel. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, add the haloumi and cook until golden, 2 minutes each side.