Honey and harissa glazed halloumi

With roast carrot and chickpea couscous and yogurt and tahini dressing.

Another for my halloumi series. This time sweet, spicy harissa halloumi slices with a wholesome salad and fresh creamy dressing.

The salad is a combination of roast carrot, red onion and chickpeas cooked in smoked paprika and cumin, with couscous and parsley. It’s easy to make, wholesome and filling.

This recipe takes a little over half an hour as you have to wait for the carrot and chickpea mix to roast, but it’s really easy to make and packed with flavour and textures. Enjoy!

You’ll need (serves 2):

• 2 carrots

• 1/2 red onion

• 1 tin chickpeas, drained (240g drained weight)

• Olive oil

• I tsp cumin

• 1 tsp smoked paprika

• 100g couscous (dried weight)

• 1 block halloumi, approx 200g, cut into slices

• 2 tbsp harissa

• 2 tbsp honey or maple syrup

• 100g Greek yogurt

• 1 1/2 tbsp tahini

• Handful parsley, roughly chopped

If cooking the veg in an oven rather than an air fryer, preheat to 200C. Chop the carrot into small angled pieces (peel first if you like/if it needs it). Peel the onion and cut it into wedges.

Put the carrots, onion and chickpeas onto a roasting tray/air fryer basket. Drizzle with oil and add the cumin, smoked paprika and season. Mix well. Roast for approx 20-25 minutes, until the carrots are cooked and the chickpeas have crisped up. Toss half way through.

Pour boiling water over the couscous to cover plus about 1cm extra. Season with salt. Leave to sit.

Make the dressing by mixing the yogurt with tahini and a little water, a tablespoon or so, until you have a spoonable consistency.

Heat a frying pan to a medium-hot temperature with a little oil. Add the halloumi slices and fry for a couple of minutes on each side until they start to brown. Turn the heat right down and add the harissa and honey. Mix well to coat the halloumi, making sure to turn it over.

In a large bowl, mix the couscous, parsley and the cooked carrot, onion and chickpeas.

Divide between two bowls, top with the halloumi slices and finish with the yogurt dressing. Dig in.