• Heat a tablespoon of oil in a saucepan. Add the couscous and toast for about 2 minutes. Add two cups of boiling water, reduce to a simmer, cover and cook for 10-12 minutes or until cooked through. When cooked, drain and rinse the couscous and place into a serving dish to cool.
• Slice the halloumi. Add a splash of oil to the saucepan and once hot cook for about 3 minutes on each side, until lightly golden, set aside. (For grilling instructions see the post above)
• Chop the pomegranate in half and remove the seeds by firmly hitting the outside with a wooden spoon or a spatula while holding the pomegranate over a bowl. Squeeze gently to help release the arils.
• Roughly chop the candied pecans and the mint.
• Combine the cous cous with the halloumi, pomegranate seeds, baby spinach, candied pecans and mint and toss gently.

Salad Dressing

• Mix together the lemon juice, olive oil and apple cider vinegar and drizzle over the salad to serve.