Shortcut Haloumi & Couscous Salad

• Drain haloumi and pat dry. Cut the haloumi 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.

• Transfer to a paper towel-lined plate. Season with salt and pepper.

• While the fish is cooking, slice lime into wedges. Halve snacking tomatoes.
• To the bowl with couscous, add trimmed green beans, snacking tomatoes, 
baby spinach leaves, kalamata olives, a good squeeze of lime juice and a 
drizzle of olive oil.
• Season to taste with salt and pepper and toss to combine.