Haloumi, Chicken & Roast Pumpkin Pearl Couscous

• Meanwhile, halve the Bambino Brussels sprouts. • Place Brussels sprouts on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange cut-side down and roast until tender, 12-15 minutes. TIP: The Brussels sprouts will char slightly, this adds to the flavour!

• While sprouts are roasting, 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. Add vegetable stock pot and a drizzle of olive oil, tossing to coat. Allow to cool slightly.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side.

TIP: The chicken is cooked when it is no longer pink inside.

• To saucepan with couscous, add roasted veggies, spinach & rocket mix and mustard cider dressing (see ingredients). • Gently toss to combine. Season to taste.