[Veg/Superquick] Rosemary-Honey Glazed Haloumi & Cherry Tomato Couscous

• Meanwhile, slice lemon into wedges. Roughly chop cucumber and roasted almonds. • Pick rosemary. Halve snacking tomatoes.

• 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. • Remove pan from heat and add rosemary, the honey a generous squeeze of lemon juice and a splash of water, turning haloumi to coat.