Name: Couscous with haloumi and honey-chilli apricots
Yield: 4
Ingredients: 300 gm wholemeal couscous; 400 gm canned brown lentils, rinsed and drained; Finely grated zest and juice of 2 lemons; 80 ml (⅓ cup) olive oil; 50 gm sunflower seeds, lightly toasted; ¼ cup (firmly packed) mint, plus extra to serve; 140 gm Greek-style yoghurt; 400 gm haloumi, sliced; 4 ripe apricots, cut into halves and wedges; 2 tsp cumin seeds; ½ tsp chilli flakes; 2 tbsp honey

It’s a quick and easy vegetarian recipe but no, it’s not a salad. This dish has serious heft – a base of couscous and lentils, golden haloumi, plus spiced apricots for colour and brightness. The drizzle of honey is the final touch that binds it all together.

Ingredients

300 gm wholemeal couscous

400 gm canned brown lentils, rinsed and drained

Finely grated zest and juice of 2 lemons

80 ml (⅓ cup) olive oil

50 gm sunflower seeds, lightly toasted

¼ cup (firmly packed) mint, plus extra to serve

140 gm Greek-style yoghurt

400 gm haloumi, sliced

4 ripe apricots, cut into halves and wedges

2 tsp cumin seeds

½ tsp chilli flakes

2 tbsp honey

Method

1.Combine couscous and 300ml boiling water in a heatproof bowl. Cover and set aside until water is absorbed (3 minutes), then fluff with a fork and season to taste with salt and pepper. Add lentils, half the lemon zest and juice, 1 tbsp oil, seeds and mint and toss gently to combine.

2.Combine yoghurt and remaining zest and juice in a bowl and season to taste.

3.Heat 1 tbsp oil in a large frying pan over medium-high heat and cook haloumi until golden (1-2 minutes each side). Transfer to a plate and cover to keep warm. Heat 2 tbsp oil in same pan over medium-high heat and add apricots and cook, tossing occasionally, until just starting to caramelise (1-2 minutes). Add cumin, chilli and honey and cook until golden and fragrant (2 minutes). Serve couscous topped with apricot mixture, haloumi, lemon yoghurt and extra mint.

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Styling by Amber de Florio