Serves 2 for lunch or 4 as a starter

Salad leaves

Cucumber

Handful of radishes (optional)

1 packs of 250g Haloumi

Toasted almonds

Flat leaf parsley to garnish

Pomegranate dressing

To make the haloumi

1. Drain the haloumi and cut into 1cm slices
2. (If you are using 2 packs of haloumi, you'll need to repeat this stage so as not to overcrowd the pan). Heat a non-stick frying pan with a drizzle of olive oil over a medium heat. Add the halloumi slices in a single layer, and cook for 2-3 minutes on each side until golden brown. 
3. Remove from the pan to stop them burning.

To assemble the dish

1. Spoon the couscous into a pasta bowl or plate.
2. Top with the spiced roasted peppers and onions.
3. Place the haloumi slices over the top, then sprinkle over the parsley.
4. Spoon over the dressing.