Glazed Haloumi, Chicken & Moroccan Spiced Couscous

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

• While the veggies are roasting, in a medium saucepan, melt the butter over medium-high heat. • Add chermoula spice blend and cook until fragrant, 30 seconds. Add the water and couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water has been absorbed, 5 minutes. Fluff up with a fork.

• Finely chop tomato. • Zest lemon to get a pinch, then cut into wedges. • To saucepan with the couscous, add tomato, baby spinach leaves and lemon zest, stirring to combine. • In a small bowl, combine Greek-style yoghurt and golden goddess dressing. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate. • When the roast veggies have 5 minutes remaining, drain haloumi and pat dry. Cut haloumi into 1cm thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 2 minutes on each side. • In the last minute of cook time, add garlic and the honey, gently turning haloumi to coat.