![a bowl of watermelon salad with a poached egg and honey next to a bottle of honey .](https://cdn.sanity.io/images/yg2dvvx6/production/7b1c84a4b0812b36af3fa07941aa6643cf2fd7d3-7506x5006.jpg?fm=jpg&fit=min&h=960&w=960&dpr=1&q=80)
![Grilled halloumi peppers with Rowse Greek Honey dressing](https://cdn.sanity.io/images/yg2dvvx6/production/749940558c6b6fb99910f8e928ed93ea7f4b83be-1600x1000.jpg?fm=jpg&fit=min&h=960&w=960&dpr=1&q=80)
Grilled halloumi peppers with Rowse Greek Honey dressing
![a bottle of rowse greek honey](https://cdn.sanity.io/images/yg2dvvx6/production/3536b4957bf2a04fe8c4f27084e0076327b894c3-2500x2500.png?fm=png&fit=min&h=960&w=960&dpr=1&q=80)
Method
- 1
Put the couscous into a bowl and add the hot vegetable stock. Leave it to soak and swell for about 10 minutes.
- 2
Meanwhile, melt the butter in a frying pan and gently fry the spring onions and courgette for 6-8 minutes until soft and golden. Add the cherry tomatoes and cook for 1 minute, then remove from the heat.
- 3
Fluff up the couscous with a fork and add the spring onion mixture. Season.
- 4
Preheat the grill. Arrange the pepper halves under the grill, cut sides down. Grill them for 4-5 minutes until just beginning to char slightly. Turn them over and fill them with the couscous mixture, then top them with slices of Halloumi cheese. Grill for another 4-5 minutes, until the cheese browns.
- 5
Meanwhile, make the dressing by mixing together the honey, olive oil, vinegar, mustard, thyme leaves and seasoning.
- 6
Serve the peppers with the salad leaves, spooning the dressing over them.
- 7
Tips: Halloumi cheese must be cooked to bring out its flavour – it can be grilled, dry-fried in a non-stick frying pan or cooked in a char-grill pan.