Moroccan-Style Haloumi

In a small bowl, combine the Greek yoghurt, a squeeze of lemon juice, 1/2 the mint and the water (for the yoghurt). Slice the remaining lemon into wedges. TIP: Feel free to add more or less lemon juice, depending on your taste.

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous), crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) and bring to the boil. Add the couscous, currants and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

Drain the haloumi and pat dry with paper towel. In a medium bowl, place the haloumi and chermoula spice blend (see ingredients list). Add a drizzle of olive oil and toss to coat the haloumi. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the haloumi and cook until golden brown, 2 minutes each side. TIP: Don’t worry if the spice chars slightly in the pan, it will add a smokey flavour to the dish.

Add the tomato, cucumber, chopped baby spinach and spring onion to the couscous and stir to combine. Season to taste with salt and pepper. TIP: Seasoning is key in tabbouleh, so taste, season with salt and pepper and taste again - keeping in mind that haloumi is salty!