Roast Cauliflower, Haloumi & Pearl Couscous Bowl

• Place sweet potato, cauliflower and onion on a lined oven tray.
• Sprinkle with garlic & herb seasoning, drizzle generously with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Remove veggies from oven and set aside to cool slightly.
• Cut haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Carefully half-fill the saucepan with water. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes.

• Drain and return couscous to the pan with vegetable stock powder and a drizzle of olive oil. Stir to combine.

• In a large bowl, combine spinach & rocket mix, roasted veggies, couscous and basil pesto. Season to taste with salt and pepper.

TIP: Add the salad and roasted veggies to the couscous saucepan and toss everything together to save on washing up!