Honey-glazed carrots and parsnips with halloumi and couscous

Ingredients

For 1 serving

• Carrots150 g
• Parsnip100 g
• Honey5 g
• Thyme2 g
• Extra virgin olive oil1 teaspoon
• Halloumi60 g
• Nonfat Greek yogurt80 g
• Couscous40 g
• Saltto taste

Contains: gluten, lactose,

In season: October – March

Method

1. Peel the carrots and parsnip and cut them into sticks about 1 cm thick and 6 cm long.
2. Put them in a pan with the extra virgin olive oil, thyme leaves, a pinch of salt and a finger of water; cover and cook over medium heat for 12 minutes, until almost tender.
3. Uncover, add the honey and cook for 3 minutes over medium-high heat, stirring, until the water has evaporated and the roots are glossy and caramelised at the edges.
4. Meanwhile bring a small pan of water to the boil, salt it and pour it over the couscous in a bowl, just enough to cover; cover with a plate, leave for 5 minutes until the liquid is absorbed and fluff with a fork.
5. Cut the halloumi into slices about 1 cm thick and grill them on a hot griddle over medium-high heat for 2 minutes per side, until golden with dark marks.
6. Mix the Greek yoghurt with a pinch of salt and serve with the couscous, glazed roots and hot halloumi.