It’s the end of the week and the fridge is looking quite bare. Some halloumi, a few sad-looking spring onions and a couple of carrots jump out at me, but that’s not really a lunch, is it?

A quick cupboard raid: one tin of black chickpeas, some cous cous, harissa spice. Plus, I have the remains of the jar of chargrilled peppers and the fresh coriander for a final cut.

I sliced the spring onion and grated the carrot and cooked them gently in some olive oil along with two teaspoons of the harissa spice. Once warmed through, I added the drained chick peas to heat those.

This mix was then added to freshly cooked cous cous, seasoned with lemon juice, salt and pepper, and a little more olive oil.

Grilled halloumi on top (I actually pan-fried these), then a dollop of Greek yoghurt, freshly chopped coriander and a few of the sliced peppers.

• Halloumi
• Cous cous, cooked as per instructions
• Lemon juice
• Olive oil
• Bart Harissa
• Black chickpeas, drained
• 2 carrots, grated
• 2 spring onions, sliced
• Salt & pepper
• Greek yoghurt, optional
• Fresh coriander, optional (or fresh mint if you have it)
• Chargrilled peppers, optional