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

• Meanwhile, slice lemon into wedges. Roughly chop cucumber. • Pick rosemary. Halve snacking tomatoes. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate, season and cover to keep warm. TIP: Cooking the meat in batches over a high heat helps it stay tender.

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