Spiced Halloumi with Lemon Couscous and Tomato Salsa

Steps

1. Bring a half full kettle to the boil. In a heat-proof bowl, combine boiling water, couscous, raisins and salt. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork.
2. Roughly chop spinach and peel mandarin and separate into segments. Add to couscous along with honey, lemon zest and first measure of lemon juice and almonds and season to taste. Set aside, covered to keep warm.
3. While couscous is cooking, cut tomatoes in half and dice cucumber 1cm. Add to a medium bowl with remaining salsa ingredients. Use clean hands to gently squeeze salsa to release the juices.
4. Pat halloumi dry. Slice 0.5cm and sprinkle halloumi spice mix over to coat. Heat a drizzle of oil in a large non-stick fry-pan on medium heat. Cook halloumi, in batches for about 1 minute each side, until golden. Remove halloumi from pan, place onto a plate, lightly season with salt and squeeze over second measure of lemon juice.
5. In a small bowl combine yoghurt and honey.
6. To serve, divide lemon couscous between plates, top with spiced halloumi. Place a pile of tomato salsa on top along with a drizzle of salsa juices. Drizzle over honey yoghurt.