Harissa Lamb Steaks and Halloumi Mezze Bowl

In a large salad bowl, combine the olive oil for the dressing (see pantry for amount) with two thirds of the harissa. Squeeze in the remaining lemon juice.

Bring a medium saucepan of water to the boil with 0.5 tsp salt for the pearl couscous.

When boiling, add the pearl couscous, reduce the heat to medium and simmer until tender with a slight bite, 14-16 mins.

Once cooked, drain in a colander and pop it into the harissa dressing bowl. Toss to coat.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the remaining onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the apricots, water and sugar for the onions (see pantry for both amounts) and cook until caramelised, 2-3 mins more.

Once cooked, add the onion and apricots to the pearl couscous bowl along with the tomatoes and mix well. Clean out the frying pan.

Return the (now empty) frying pan on medium-high heat with a drizzle more oil. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once the pan is hot, carefully lay in the lamb steaks. Fry until golden, 2 mins each side, then transfer to a baking tray.

Roast on the top shelf of your oven for 5 mins for medium-rare. TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

While the lamb steaks are roasting, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Return the (now empty) frying pan to a medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.

Meanwhile, wipe out the halloumi bowl and add the dried mint, cucumber and Greek style yoghurt. Season with salt and pepper and mix well. This is your tzaztiki style dip!