Zaatar Crusted Haloumi

2 tbs olive oil

2 cups water

1 red onion, cut into 2cm wedges

1 zucchini, chopped into 2cm cubes

1 carrot, cut into 1 cm thick batons

1 roma tomato, seeds removed and diced

1 lemon

lemon pepper spice blend, basically 1/2 tsp ground pepper mixed with lemon zest (1/2 lemon)

1 cup pearl or israeli couscous

1 cube vegetable stock

180g haloumi cheese

2 tsp zaatar ( a spice found in the spice section of the supermarket)

1 tbs plain flour

1 bunch mint, washed, leaves removed and chopped

1 bunch parsley, washed, leaves removed and chopped

100 greek yoghurt

1 tsp honey

preheat oven to 200 degrees celsius (fan forced).

add the water to a saucepan and bring to the boil.

place red onion, zucchini and carrot on an oven tray lined with baking paper.

drizzle with oil and the lemon pepper spice mix.

toss to coat and bake for 15-18 minutes, or until tender and lightly browned.

while the veggies are roasting, add the pearl couscous to the boiling water and crumble in the stock cube.

cover with a lid and reduce the heat to medium-low, cook for 8-10 minutes. (the water can bubble over if heat is too high).

drain off any excess liquid and drizzle with olive oil to prevent sticking.

set aside and cover to keep warm.

while the pearl couscous is cooking, cut the haloumi lengthwise into 2cm-thick slices.

place the zaatar and plain flour on a small plate, drizzle haloumi with olive oil and press into the zaatar mixture to coat all over.

heat a drizzle of olive oil in a large frying pan over a medium heat.

add the haloumi to the pan and cook for 3-4 mintues on each side, or until golden brown.

add the mint, parsley and tomato to the cooked couscous and stir to combine.

in a small bowl, combine the greek yoghurt, honey, a drizzle of olive oil and 1-2 tbs lemon juice.

cut remaining lemon into wedges to serve.

divide the couscous, veggies and haloumi between bowls.

spoon over the yoghurt dressing.

serve with lemon wedges on the side.