Golden Harissa-Dressed Halloumi Salad

Peel and finely slice the red onion[s]

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Boil a kettle 

Heat a large, wide-based pan with 2 tbsp [4 tbsp] vegetable oil

Once hot, add the sliced onion and pepper with a pinch of salt

Cook on a very low heat for 15-20 min or until softened and caramelised

Tip: watch the heat and adjust to prevent burning

Meanwhile, add the couscous to a large bowl with 200ml [400ml] boiled water 

Cover and set aside 

Slice the halloumi into sticks (see picture)

Combine the harissa paste with 2 tbsp [4 tbsp] olive oil, half of the white wine vinegar (keep the rest for later), 2 tbsp [4 tbsp] boiled water and 1 tsp [2 tsp] sugar and mix well - this is your harissa dressing

Fluff the couscous with a fork 

Wash the lambs lettuce, then add it to the couscous

Add most of the harissa dressing (keep a little for garnish) and toss thoroughly 

Add the remaining white wine vinegar and 1 tbsp [1 1/2 tbsp] sugar to the pepper and onion pan, and cook for 2 min further, then transfer them to the salad bowl and wipe the pan clean with kitchen paper

Return the pan to a high heat

Once very hot, add the halloumi 

Cook on each side for 1 min, until golden