Haloumi & Baked Balsamic Midnight Grapes

• Place pumpkin and zucchini on a lined oven  
tray. Drizzle with olive oil, season with salt and  
toss to coat.
• Place grapes in a small baking dish. Drizzle with 
olive oil and balsamic vinegar. Season with salt 
and toss to coat. Bake veggies and grapes until 
tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the 
seeds, if necessary! 

• Meanwhile, in a large saucepan, heat a drizzle of 
olive oil over medium-high heat.
• Toast pearl couscous, stirring occasionally, until 
golden, 1-2 minutes.
• Carefully half-fill the saucepan with water, then add 
a pinch of salt. Simmer, uncovered, until tender, 
14-16 minutes.
• Drain, rinse and return to the pan with stock 
concentrate and a drizzle of olive oil, stirring until 
well combined.  

• When couscous has 5 minutes remaining, pat 
haloumi dry and cut 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.
• Remove pan from heat, then add the honey and a 
good squeeze of lemon juice, turning to coat. 

• To the saucepan with couscous, add roast veggies, 
rocket leaves and a good squeeze of lemon juice. 
Toss, then season to taste with salt and pepper.