Honey Sumac Halloumi Skewers Mezze Platter

Thread the halloumi and pepper onto the skewers (2 skewers per person). Pop the skewers on a baking tray and drizzle with oil. Roast on the middle shelf of your oven until golden, 15-18 mins. Fill and boil your kettle.

Once the kettle has boiled, put the couscous in a bowl. Pour the boiling kettle water for the couscous (see ingredients for amount) into the bowl, cover tightly with cling film and leave to the side for 10 mins or until ready to serve.

While everything cooks, put the tahini in a bowl and add the olive oil (see ingredient list for amount), Greek yoghurt, half the honey and half the lemon zest. Squeeze in some lemon juice and season with a pinch of salt and pepper. Stir until smooth (use a fork if easier). Taste and add more lemon juice, salt and pepper if you feel it needs it. Leave to the side.

Add a squeeze of lemon juice to a medium bowl and add a drizzle of olive oil. Season with salt and pepper, then add the tomatoes and mint. Stir together. Pop the rocket on top of the tomatoes (we'll toss it just before serving). Set aside. Pop the flatbreads in the oven for the last 2-3 mins of skewer cook time.