Halloumi with broccoli tabbouleh & honey-harissa dressing

• couscous↗140g g
• broccoli↗300g g

  florets

• spring onions↗6

  finely sliced

• cherry tomato↗150g g

  quartered

• large bunch parsley↗

  finely chopped

• small bunch mint↗

  finely chopped

• juice 2 lemons

  zest of ½ lemon

• extra virgin olive oil↗2 ½ tbsp tbsp
• harissa↗1 ½ tbsp tbsp
• clear honey↗1 tbsp tbsp
• 2 x 250g packs halloumi cheese

  cut into 1cm-thick slices

• toasted flaked almond↗25g g

Step-by-step instructions

1. 1

   Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.

2. 2

   Blanch the broccoli for 2 mins, then drain well. Cut it into small pieces or blitz it in a food processor.

3. 3

   Fork the broccoli, spring onions, tomatoes, herbs, lemon zest, the juice of 1½ lemons and 2 tbsp oil through the couscous. Season and mix well.

4. 4

   To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.

5. 5

   Heat a non-stick frying pan and cook the halloumi for 1-2 mins on each side until golden. Divide the couscous between the plates, top with the halloumi slices and dressing, then scatter over the almonds.