BBQ Jerk Spiced Halloumi and Couscous Bowl

a) Halve, peel and thinly slice the onion.

b) Pop half the red onion into a medium salad bowl and add the cider vinegar and sugar for the pickle (see pantry for amount).

c) Add a pinch of salt, mix together and set aside to pickle.

a) Halve the bell pepper and discard the core and seeds. 

b) Slice into thin strips.

a) Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the halloumi, onion and bell pepper. Fry, turning frequently, until golden, 7-9 mins.

a) Once the halloumi is golden and veg is tender add the jerk paste and water for the sauce (see pantry for amount).  

b) Bring to a boil then lower the heat and simmer until thickened slightly, 2-3 mins.

c) Once thickened, stir in the bbq sauce and butter (see pantry for amount) until melted and combined. Season with pepper and remove from the heat.