1. Mix the beetroot, cabbage and carrot with the mustard, mayo and raisins. Season to taste with salt and pepper and squeeze a little lemon over. Mix well to combine. Set aside.

2. Preheat the grill, and pop the halloumi slices under to cook. Turn once golden. Then set aside.

3. Pour over 250ml (8fl oz) boiling water over the couscous, stir to mix, then cover. Leave to stand for 7-10 minutes or until softened. To serve, fluff up with a fork and stir in the parsley.

4. Assemble on plates and serve.

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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