Nourishing Falafel, Haloumi & Carrot Couscous Bowl

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic, the plant-based butter and half the carrot, stirring, until softened, 2-3 minutes. • Add vegetable stock powder and the water and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.

• In a medium bowl, combine falafel mix, fine breadcrumbs (see ingredients), Turkish sumac seasoning and the remaining carrot. • Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate.

• Cut haloumi into 1cm slice. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with the olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.

• Add baby leaves to the couscous and stir to combine. • In a second medium bowl, combine radish, cucumber, a pinch of salt and a drizzle of white wine vinegar and olive oil.