Recipe by Rebecca Lavender

Recently I’ve cut sugar from my diet, and have been cold-turkey for 5 weeks. Then last week, I had a wedding to go to and Easter happened – so I slipped a little. I’ve had some chocolate and have been reaching for rich convenience foods – all the while my body has been screaming NO! Having not cooked for a week I’d started to feel a little sluggish and was in need of a good reset-day to get me back on track. Here’s my reset lunch – it’s fast and fuss-free. I hope you enjoy!


For the Salad:

  • 50g giant couscous, cooked as per instructions
  • 4 – 5 slices of halloumi, fried or grilled
  • 1/2 cup sweet peppers, chopped
  • 1/2 cup spring onions, chopped
  • 1 cup mixed salad leaves, rinsed
  • 1/2 cup cherry tomatoes, whole or halves as per preference
  • tsp of raw extra virgin coconut oil, for cooking

For the Dressing:

  • 1/2 tsp extra virgin olive oil
  • juice of one small lime
  • splash of apple cider vinegar, to taste
  • season with black pepper to taste, optional

p.s. I’m not a precise measurer unless I’m using spices or baking, so just got with your gut like I do – it knows what it wants!


The night before, cook your couscous as per the instructions on the packet. I do this in the evening because I like to keep my morning routine simple (and quick). Also, if you leave the couscous overnight then it has the chance to cool properly – if you wack it straight into your lunchbox then you’ll get a lot of condensation and your couscous will be soggy.

I don’t prep my salad until the morning because I want it to be a crisp as possible and – again – if you lay it on top of your couscous overnight then chances are it will soak up some moisture and your leaves may go a bit flat.

METHOD / 10 – 15 MINS

  1. Line a non-stick frying pan with the coconut oil, and melt on a low to medium heat. Meanwhile, slice your halloumi. Once the oil covers the pan, lay your halloumi in. It’s OK for it to sizzle a bit but don’t let it burn – you want the halloumi cooked evenly on each side. Keep an eye on the heat and lower if needed. Keep turning the halloumi regularly until golden brown on either side. Tip: stick the kettle on while you’re doing this and add in some extra halloumi to munch for breakfast, wash down with a nice hot coffee.
  2. While the halloumi is cooking, start to assemble your salad. Put couscous in the bottom of an airtight container. I use this Sistema one, which can be heated in the microwave. Tip: If you’re going to re-heat this meal then use spinach leaves only, instead of mixed salad.
  3. Rinse your mixed salad; I just buy the prepackaged ones for ease and place on top of the couscous. Chop your pepper and spring onion into sizable chunks and sprinkle. Add in the cherry tomatoes. Simple! Tip: For an extra protein boost you can add flaxseed and some nuts, which I forgot – oops. Brazil nuts would go nicely.
  4. For the dressing, juice a whole lime and then mix together with the oil and organic apple cider vinegar. It’s best to do this bit by bit so you can mix to your tastes. I keep my dressing in one of these pots. Tip: Don’t waste the rest of your lime, I drop mine into my water bottle and leave it to infuse for the day. I prefer limes to lemons and they feel more refreshing.
  5. Your halloumi will be golden brown by now, so take out of the pan and place on top.

And there you have it! Quick, simple and delicious. I’ll have mine at lunch with a herbal tea, at the moment I’m loving this Clipper green tea with elderflower, nettle, fennel & lime.


Recipe by Rebecca Lavender for

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