Halloumi & Couscous Salad

Preheat the oven to 180C.
Add the carrots, celery, peppers, and garlic to a baking tray and drizzle with the oil, then toss.
Roast for 35-40 minutes until the carrots are soft and browning at the edg-es.
Add the halloumi for the final 10-15 minutes of cooking.
Meanwhile, make the couscous according to the pack instructions.
Mix the lemon juice and zest through the couscous then gently stir in the roasted veg and halloumi, and half of the mint before serving.
Mix the remaining mint and yoghurt together in a bowl and serve on the side as a dressing.
Top tip – This is just as tasty served cold and travels well in an air tight con-tainer so a great make ahead lunch for work or a picnic.