Name: Za’atar-crusted halloumi, blood orange, fennel and couscous salad
Total time: 900 s
Yield: 4
Ingredients: 500 gram wholewheat giant couscous; 2 blood orange; 2 Mandagold tangerine; 1 fennel bulb; 2 tablespoon za’atar; 125 gram Cypriot halloumi; 1/2 tablespoon single apiary honey; 1 teaspoon single apiary honey; 1 blood orange; 3 tablespoon extra virgin olive oil; 1 teaspoon wholegrain mustard

Step 1

Cook the couscous (500 g) according to the pack instructions. Once cooled, add it to a large platter or bowl and arrange the blood orange slices (2) , tangerine slices (2) and fennel (1) on top.

Step 2

Mix the Collection single apiary pure British honey (7 g) , orange juice (1) , olive oil (45 mL) and mustard (5 g) in a jug, season to taste with salt and pepper, then set aside.

Step 3

Add the za'atar seasoning (10 g) to a bowl and dip in each M&S Cypriot halloumi (125 g) , turning until coated. Heat 1 tbsp oil in a large non-stick frying pan and fry the halloumi for 3 minutes on each side, until golden. Brush the halloumi with the Collection single apiary pure British honey (10 g) , to glaze.

Step 4

Place the halloumi slices on top of the salad, then pour over the dressing.

Za’atar-crusted halloumi, blood orange, fennel and couscous salad

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