(Vegetarian) Zaatar Crusted Haloumi

Place the red onion, zucchini and carrot on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the lemon pepper spice blend. Toss to coat and bake for 15-18 minutes, or until tender and lightly browned.

While the veggies are roasting, add the pearl couscous to the saucepan of boiling water and crumble in the** vegetable stock** cube. Cover with a lid and reduce the heat to medium-low. Cook for 8-10 minutes, or until just tender. Drain off any excess liquid and drizzle with olive oil to prevent sticking. Set aside and cover to keep warm.

While the pearl couscous is cooking, cut the haloumi lengthways into 2 cm-thick slices. Place the zaatar and plain flour on a small plate. Drizzle the haloumi with olive oil and press into the zaatar mixture to coat all over.

Heat a drizzle of olive oil in a large frying pan over a medium heat. Add the haloumi to the pan and cook for 3-4 minutes on each side, or until golden brown.

Pick and finely chop the mint and parsley leaves. Add the tomato, a pinch of lemon zest, the mint and 1/2 the parsley to the saucepan with the pearl couscous and stir to combine.

In a small bowl, combine the Greek yoghurt, honey, a drizzle of olive oil and lemon juice (1 tbs for 2 people / 2 tbs for 4 people). Cut the remaining lemon into wedges.