Ingredients
For the cake
handful dried cranberries
250g/9oz couscous, cooked according to packet instructions with stock
salt and freshly ground black pepper
25g/1oz butter
For the halloumi
200g packet of halloumi cheese, thickly sliced
olive oil, to grease
For the salad
bunch of spring onions
handful mixed herbs, basil, mint, flat leaf parsley
1 tsp Dijon mustard
1 tbsp white wine vinegar
2 tbsp olive oil
Method
1. Preheat the oven to 225C/450F/Gas 7.
2. For the cake, mix the cranberries through the couscous and season with salt and freshly ground black pepper.
3. Melt the butter in a 15cm/6in ovenproof frying pan and, when foaming, add the couscous mixture, and press down evenly, smoothing over the top. Cook on the stove for two minutes, before transferring to the oven for 15 minutes, or until golden brown.
4. Meanwhile heat a griddle pan, until smoking. Brush with oil and griddle the halloumi for two minutes on each side.
5. Make the salad by mixing together all of the ingredients in a bowl.
6. To serve, turn the cake out onto a large plate. Surround the outside of the cake with the halloumi and place the salad in the middle.
