Roasted Nectarines& Halloumi with Miso‑Honey Glaze & Lemon‑Pearl Couscous

Preheat the oven to 400°F (400°F) and line a baking sheet with parchment paper.

In a small bowl, whisk together the white miso, honey, maple syrup (if using), olive oil, lemon juice, lemon zest, chili flakes, and black pepper to form the miso‑honey glaze.

Halve the nectarines and red onion; place them on the prepared sheet, drizzle half of the glaze over the fruit and onion, and toss gently to coat.

Roast the nectarines and onion for 10 minutes, turning once halfway through for even caramelisation.

Add the halloumi slices to the pan, brush with the remaining glaze, and continue roasting for another 8–10 minutes until the cheese is golden and slightly crisp on the edges; optionally finish under the broiler for 1 minute for extra char.

While the vegetables roast, bring the vegetable broth to a boil in a saucepan, add the pearl couscous, reduce to a simmer, and cook according to package directions (about 8‑10 minutes) until tender.

When the couscous is cooked, drain any excess liquid, stir in olive oil, lemon zest, lemon juice, peas, diced cucumber, chopped mint, chopped parsley, and sliced scallions; season with a pinch of black pepper and set aside.

In a separate bowl, whisk together Greek yogurt, tahini, lemon juice, minced garlic, a pinch of salt, and 1–2 tbsp water until smooth and creamy.

To plate, spoon a bed of lemon‑pearls couscous onto each plate, top with the roasted halloumi, nectarines, and red onion.

Drizzle the tahini‑yogurt sauce over the top, then garnish with pomegranate seeds, fresh herbs, and a light sprinkle of sumac.

Serve immediately while warm, allowing guests to enjoy the contrast of sweet, salty, and tangy flavours.