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This delicious Halloumi dish is the perfect midweek meal...
Serves 4
For the Cous Cous:
1 Butternut Squash
2 Beetroot
1 Red Onion
Thyme
Olive Oil
Cous Cous
For the Teriyaki and Lime Glaze:
4tsp Soy Sauce
2 Garlic Colves
10g Ginger
4tbsp Light Brown Soft Sugar
1 tbsp Cornflour
1 Lime
Recipe
Meanwhile make the Teriyaki and Lime Glaze.
Put the soy sauce, garlic, ginger, sugar and 150ml of water into a small pan on a medium heat. Cook for 4-5 minutes until bubbling and slightly thickened.
Mix in 2 tbsp of cornflour, whisking throughout, and cook for a further 3 minutes.
Finish with a generous squeeze of lime juice.
Make your cous cous and add seasoning, fluffing up with a fork to mix.
Slice the halloumi into stips and cook until slightly browned and crispy.
Enjoy!
