[Perfection Fresh] Haloumi & Roasted Midnight Grapes

• Place pumpkin and zucchini on a lined oven tray. Season with salt and drizzle with olive oil 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.
• Roast 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 the stock concentrate and a drizzle of olive oil, stirring until well combined.

• When couscous has 5 minutes remaining, pat dry haloumi 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 saucepan with couscous, add roast veg, rocket and a good squeeze of lemon juice. Toss to combine and season to taste.