• 250g pack ALAMBRA halloumi cheese
  • 1 head broccoli
  • handful sugar snap peas
  • 175g couscous
  • ½ tsp each cinnamon, cumin and coriander
  • 300ml vegetable stock
  • handful cherry tomatoes, halved
  • ½ lemon, juice only
  • drizzle olive oil
  • small handful coriander leaves, chopped
  1. Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
  2. Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
  3. Heat a non-stick frying pan or griddle pan. Cut Alambra halloumi cheese into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
  4. Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with Alambra halloumi cheese.