Preparation time: 15 minutes. Serves 4.
400g (1lb 2oz) courgettes, trimmed and sliced
200g (7oz) giant couscous
500g (1lb 2oz) halloumi, sliced
2tbsp red wine vinegar
1tbsp Dijon mustard
1tsp sugar
4tbsp olive oil, plus extra for frying
75g (3oz) wild rocket leaves
Heat a frying pan with a large splash of olive oil. Season the courgettes and fry on both sides until crispy. Set aside on kitchen paper. Put the couscous into a pan, cover with boiling water, return to the boil; simmer for 6 minutes. Drain and coat in a little oil. Return the frying pan to the heat; when hot, add a little oil; fry the halloumi on both sides until crisp.
Make the dressing by thoroughly combining the vinegar and mustard with the sugar, then season and gradually add the olive oil. Combine the rocket, courgettes, couscous and some dressing. Divide between 4 plates and top with halloumi and a little more dressing.
Here’s a time-saving tip: cook the couscous and courgettes up to a day in advance and leave in the fridge. Only cook halloumi at the last minute, though.