Griddled Halloumi with Roasted Vegetable Couscous

We're trying to cook at least one vegetarian meal a week at the moment and I remembered enjoying halloumi when my Mum cooked for us years ago so I thought I'd try it.  This is adapted from a recipe in my Good Food magazine.

• 1 courgette, roughly chopped
• 1 red pepper, roughly chopped
• 1 red onion, roughly chopped
• Garlic infused olive oil
• 200g couscous
• Hot vegetable stock
• 250g halloumi
• Pesto
• Flat leafed parsely
• Seasoning

Preheat the oven to 200C. Put the vegetables into an ovenproof dish, drizzle with garlic oil and stir so they all get covered in oil.  Put them in the oven, uncovered for about 30 mins until they begin to brown.

Meanwhile, slice the halloumi finely and brush one side of each slice with garlic oil.  Set aside.  Put the couscous in a bowl and cover with the hot stock so the stock is 2cm above the couscous. Put a plate over the bowl and leave until the couscous soaks up the stock- about 10 minutes.

Then take the roasted vegetables out of the oven and stir in the couscous, using a fork to fluff it up first.  Stir in some chopped flat leaf parsley and season.

Heat a griddle pan and place each piece of halloumi oiled side down in the pan.  Brush the top with more garlic oil and fry gently for 2 minutes the turn over and fry for another 2 minutes.

Serve the halloumi on top of the couscous and drizzle with some pesto with some garlic oil stirred through to loosen it.