Halloumi, Couscous & Orange Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Boil half a kettle

Slice your halloumi into thin strips

Top, tail and grate your carrot[s], then add to a bowl with your white wine vinegar and set aside to pickle – this is your quick-pickled carrot

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the sliced halloumi and cook for 2-3 min on each side until golden and crisp

Meanwhile, add your couscous, sultanas, half your harissa paste (can't handle the heat? Go easy!) and a pinch of salt to a heatproof bowl with 200ml [300ml] [400ml] boiled water, cover and set aside to soften

Add the remaining harissa paste (not a fan of spice? Just add a little!), your honey, the juice of half your orange[s] and a generous drizzle of olive oil to a bowl and give it a good mix up – this is your orange harissa dressing

Peel the remaining orange and slice into segments

Chop your dill roughly, including the stalks

Wash your salad, then pat it dry with kitchen paper

Fluff the softened couscous with a fork – this is your harissa couscous

Add the salad, harissa couscous, quick-pickled carrot and half the chopped dill (save the rest for garnish!) to a bowl and give everything a good mix up – this is your couscous salad