• 250g Alambra Halloumi
• 1 head broccoli
• Handful sugar snap peas
• 175g couscous
• ½ tsp cinnamon
• ½ tsp cumin
• ½ tsp ground coriander
• 300ml vegetable stock
• Handful cherry tomatoes, halved
• ½ lemon, juice only
• Drizzle olive oil
• Handful coriander leaves, chopped
1. Cut the broccoli into florets and thickly slice stalk
2. Steam the broccoli for 6 mins, add the sugar snap peas and steam for 2 mins more
3. Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins
4. Heat a non-stick frying pan or griddle pan. Cut the Halloumi into 6-8 slices and cook for 2 minutes on each side until lightly browned
5. Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander
6. Pile onto plates and top with grilled Halloumi
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