Halloumi is a great cheese to keep in the fridge – because it’s vacuum packed it keeps for ages, and it’s nice both raw and cooked. It adds a nice saltiness to any dish and can be the ingredient that makes an otherwise uninteresting dish into something a bit more special. Try marinating the halloumi in lemon and garlic for a few hours before grilling it for a different flavour. The vegetables can also be roasted in advance and kept in the fridge until needed – I usually roast vegetables in bulk and then use them in a variety of cold and hot meals.
A handful of cherry tomatoes
8 closed cup mushrooms
3 cloves garlic
250g pack halloumi
300g dried couscous
3 tbsp vegetable oil
Salt and pepper to season
1. Preheat the oven to Gas mark 2/150C. Roughly chop all the vegetables (peeling the onion if desired) and place into an ovenproof dish. Put the garlic cloves in whole. Drizzle the vegetable oil over, season with salt and pepper, and roast in the oven for 2-3 hours, checking occasionally.
2. When the vegetables are nearly done, boil 300ml of water. Pour the water over the couscous, season with salt, cover and leave for around ten minutes until all of the water has been absorbed. Fluff up with a fork.
3. Slice the halloumi into twelve even slices and place under the grill. Grill for 2-3 minutes on each side until golden brown.
4. Divide the vegetables and the couscous evenly between four plates and top with three slices of halloumi on each plate.
If you think the couscous is a bit dry, try adding a drizzle of olive oil or a splash of lemon juice. I always find the halloumi is the first thing to be eaten and I wish there was more, so it is best eaten sparingly – savour each mouthful!