Grilled Halloumi with Maple Curry Dressing

1. Preheat the oven to 400°F. Peel and cut the beets into medium-sized cubes. Cut the carrots into a diagonal slices of about 1.5 cm thick. Put the beets and carrots on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Bake in the oven for 25-30 minutes until the beets are fork tender.

2. Cut the halloumi into rectangles. Zest the lemon. Bring a pot of salted water to a boil.

3. In a bowl, mix the maple syrup with the lemon zest, the juice of half a lemon, the spices, a drizzle of oil, 1 tbsp. of cider or wine vinegar, salt and pepper.

4. Cook the pearl couscous in the pot of boiling water 6-8 minutes until tender. Drain then toss with a drizzle of oil, salt and pepper. When the roasted vegetables are cooked, add them to the couscous with the spinach and 1 ^2P | 2 ^3P tbsp. of the sauce.

5. Heat a skillet over medium-high heat. Roast the almonds 3-4 minutes until browned. Remove from the skillet. Add a drizzle of oil to the pan. Cook the halloumi slices 1-2 minutes on each side until browned.

6. Serve the halloumi with the vegetable couscous. Garnish with the maple sauce, crumbled feta and almonds. Bon appétit!