Halloumi Nuggets, Pea Shoots & Couscous

Boil a kettle

Slice the halloumi in half lengthways (where the natural crease forms)

Cut each half into 3 even strips (see picture)

Add a handful of flour to a plate

Crack the egg[s] into a shallow bowl and beat lightly with a fork 

Add the panko breadcrumbs and smoked paprika to a separate shallow bowl and mix to combine

Dip the halloumi in the flour, tap off the excess, then into the egg and finally press it into the breadcrumbs

Add the couscous to a heatproof bowl with 200ml [400ml] boiled water, cover and set aside

Strip the mint leaves from the stalks and chop them finely

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with 4 tbsp [6 tbsp] vegetable oil

Once hot, add the halloumi nuggets and cook for 1-2 min per side or until golden brown and crispy 

Once cooked, transfer to kitchen paper 

Meanwhile, roll the lemon[s] on a hard surface (to release more juice) then cut in half

Mix together the mayonnaise, mint, juice from the lemon[s] and 2 tbsp [4 tbsp] olive oil - this is your dressing

Chop the pea shoots roughly

Fluff the couscous with a fork

Stir the pea shoots through the couscous with the dressing and a pinch of salt and pepper

Cut the halloumi nuggets in half at an angle