HALLOUMI & VEGGIE COUSCOUS

INGREDIENTS

Brown onion

Beetroot

Carrot

Veg Stock

Couscous

Haloumi

Your choice of spice mix

Parsley

Lemon

Greek yoghurt

Mint

Honey

METHOD

Preheat the oven 200 fan forced. Cut onion into wedges. Cut beetroot into small chunks and carrots into sticks. Roast the veggies 25-30 mins.

Cook the couscous as per their instructions and add stock.

Slice the haloumi, drizzle with oil and coat in your choice of spice blend. Cook haloumi until golden.

Halve cherry tomatoes. Roughly chop parsley. zest the lemon and then cut into wedges. Add these to the couscous once cooked and stir to combine. In a small bowl, combine the greek yoghurt, honey and a squeeze of lemon juice. Season and serve sprinkling the mint leaves on top