Quick Honey Haloumi, Beef & Cherry Tomato Couscous

• Meanwhile, in a medium bowl, place haloumi and cover with water to soak. 
• Slice lemon into wedges. 
• Roughly chop cucumber and roasted almonds.
• Pick rosemary leaves. 
• Halve snacking tomatoes. 

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• 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. 

• Return frying pan to medium-high heat with a drizzle of olive oil.

• 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.

TIP: Cooking the meat in batches over a high heat helps it stay tender.