Halloumi, Beetroot & Giant Couscous

Boil a kettle

Drain the beetroot and cut into wedges

Remove the halloumi from its package and press it firmly between kitchen roll or a tea towel to remove the liquid

Slice the halloumi into thick sticks

Place the beetroot on a large, non-stick oven tray (or use foil to avoid mess)

Drizzle with 1/2 tbsp (1 tbsp) olive oil and season generously with salt and pepper

Push to one side of the tray and set aside until step 5

Preheat the grill to medium-high

Add the giant couscous to a pot with 500ml (800ml) boiling water and return to the boil over a high heat

Boil for 5-7 min or until tender but with a slight bite

Drain and rinse briefly under cool water (to remove the excess starch which can make it stick together)

Set aside until step 7

Meanwhile, bash (in a bag with a rolling pin) or chop the almonds coarsely

Peel, halve and slice the shallots finely

Peel and finely chop (or grate) the garlic

Place the beetroot under the grill for 5 min or until it has started to release moisture, then remove the tray briefly

Add the halloumi sticks to the opposite side of the tray

Return the tray to the grill for a further 8-12 min or until the halloumi is golden, flipping halfway

Meanwhile, add the cider vinegar, 2 tbsp (4 tbsp) olive oil, 1 tbsp (2 tbsp) boiled water and 1/2 tsp (1 tsp) sugar in a small bowl

Whisk together until the sugar is dissolved - this is your dressing

Roughly chop the dill, including the stalks

Place a wide-based pan over a medium heat with 1-3 tbsp olive oil

Once hot, add the almonds, shallot and garlic and cook for 3-4 min or until browned and crispy, stirring constantly

Remove the pan from the heat and mix in the cooked couscous

Season lightly with salt and pepper