300g (101/2oz) couscous
1 heaped tbsp finely chopped coriander
1 heaped tbsp finely chopped flat-leaf parsley
1 heaped tbsp finely chopped mint
juice of 11/2 lemons
2 red peppers, sliced into long, thick strips
1 tbsp medium or mild (not extra virgin) olive oil
500g (1lb 2oz) halloumi, cut into 12 slices
freshly ground black pepper
1 Cook the couscous according to the pack instructions. Set to one side to cool and, when it’s fairly cool, stir in the herbs and the juice from one lemon.
2 Heat a griddle pan until it’s smoking. Place the pepper slices in a bowl and pour the oil over them, stirring to coat them. Griddle them for 15 minutes, turning them once, until they are soft. Set to one side.
3 Griddle the halloumi slices until the bottom comes away from the pan without sticking (this can take up to 5 minutes). Then turn them. Do the same for the other side. Repeat until all the slices are done.
4 Place a mound of couscous on each plate and arrange pepper slices over each pile.
5 Slice the avocados in half, extract the stone, then slice the flesh lengthways and scoop it out with a spoon.
6 Lay the avocado slices on the couscous mounds and top with the halloumi.
7 Sprinkle the remaining lemon juice over each plate to prevent the avocados going brown. Top with freshly ground black pepper.
Can be made in advance, but don’t add the herbs to the couscous or cook the halloumi until you’re ready to serve.
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.