Spiced couscous, chickpea & vegetable salad with halloumi

Heat a heavy frying pan or large griddle pan. Sear the vegetables in a couple of batches, turning often, until piping hot and charred, then move to a large bowl and fold in the couscous.

Roughly chop the leaves from 50g parsley and fold most of them in. Season. Cut the halloumi into large cubes, toss with a little oil, then sear until just golden all over.

Scatter the halloumi over the salad, add the remaining parsley leaves and serve.