250g pack halloumi cheese, thickly sliced and then halved lengthways
For the dressing
125ml olive oil
3 tbsp lime juice
1 tbsp garlic infused oil
2 tbsp chopped fresh mint
½ tsp sugar
Tip the maize couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well.
Fluff up the couscous with a fork, stir in half the dressing. Mix well and pile on to a large serving dish.
Heat 1 tbsp oil in a large frying pan and fry the zucchini/courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper.
Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the zucchini/courgettes and then the tomatoes.
If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown.
Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.