Baked Greek salad

We’ve turned Greek salad on its head! Pan-fried halloumi cheese adds wonderful texture and moreish flavour.

SERVES 4 PREP 15min COOK about 40min

• 500g (1lb 2oz) cherry tomatoes on the vine

• 75g (3oz) pitted Kalamata olives

• 1 red onion, cut into thin wedges

• 2 peppers, deseeded and sliced

• 2 courgettes, sliced

• 3tbsp extra-virgin olive oil

• Small bunch fresh oregano, leaves picked

• 150g (5oz) couscous

• 1½tbsp red wine vinegar

• 200g pack Greek frying cheese (such as halloumi), cut into triangles

1 Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin mix tomatoes, olives, onion, peppers and courgettes with 2tbsp oil, half the oregano and seasoning. Spread out in a single layer and roast in the oven for about 30min until tender.

2 Scatter couscous and pour 250ml

(9fl oz) boiling water (or vegetable stock) into tin; cover tightly with foil and cook for 10min more. Remove tin from oven and fluff up couscous with a fork.

Stir in vinegar. Season to taste.

3 Meanwhile, heat remaining oil in a frying pan over high heat. Add cheese and fry for 30sec on each side, until golden. Serve salad topped with cheese and sprinkled with remaining oregano.

PER SERVING: CALS 477; FAT 25G; SAT FAT 11G; CARBS 39G

Serve with refreshing lemon-infused water for a real summery meal