Vegetable couscous with halloumi, mint & pomegranate

I adore the colours and flavours of this faux couscous, and I love to serve it with heaps of halloumi and dressing. It’s so easy to make and it means you’re getting lots of veg in your diet. The mint and pomegranate give this recipe so much flavour and an exotic taste that goes beautifully with the vegetables. This is such a fresh meal for a summer’s day.

SERVES 2 2 carrots, peeled and chopped 50g radishes 100g cauliflower florets 100g sweet potatoes, chopped (no need to peel) 2½ tbsp olive oil 1 tsp smoked paprika 120g halloumi, sliced 2 tbsp pomegranate seeds sea salt and freshly ground black pepper FOR THE MINT YOGHURT 100ml Greek or soy yoghurt handful of fresh mint leaves, finely chopped, plus extra to serve 1 clove garlic, crushed pinch of sea salt and freshly ground black pepper

♥ To make the mint yoghurt, combine all the ingredients in a bowl and set aside. ♥ Put the carrots, radishes, cauliflower and sweet potatoes in the bowl of a food processor and pulse on and off until the vegetables are finely chopped and roughly the size of couscous. Alternatively, coarsely grate all the vegetables and finely chop. ♥ Put 2 tablespoons of the oil in a pan and set over a high heat. Once hot, add the vegetable couscous and the smoked paprika and fry for 6-8 minutes, stirring regularly, until the vegetables are slightly softened. Season with salt and pepper to taste and leave to one side. ♥ Put the remaining half a tablespoon of oil in another pan and fry the halloumi for 2 minutes on each side until golden. ♥ Plate up the vegetable couscous and top with the halloumi, pomegranate seeds, a scattering of mint leaves and some mint yoghurt. Serve immediately.