Fill and boil your kettle. Tip the couscous into a large heatproof bowl. Add a pinch of salt and pepper and pour over 200ml hot water from the kettle. Swirl with a fork, cover with a plate and set aside to soak for 10-15 mins. The couscous will absorb the water and become tender.

Meanwhile, peel and thinly slice the red onion. Slide it into a bowl and add a pinch of salt. Grate in the lemon zest and squeeze in the juice. Scrunch the onion and lemon together with your hands for 1 min, then set aside for 10 mins to pickle.

Pull the kale leaves off their cores and finely shred the leaves. Pop the kale into a separate bowl and pour over 1 tbsp olive oil. Massage the oil into the kale with your hands for 2-3 mins till the leaves are dark green and have softened.

Halve the cherry tomatoes and add them to the kale. Halve the pomegranate. Hold 1 half in the palm of your hand, cut-side down, over the kale bowl. Using a wooden spoon, bash the pomegranate and the seeds should fall through your fingers into the bowl. Pull out any reluctant seeds and add them to the bowl. Repeat with the remaining pomegranate half. Peel and finely grate the garlic into the bowl.

Cut the halloumi into 1cm-thick slices. Pick the thyme leaves. Pour 1 tbsp olive oil into a frying pan and warm to a medium-high heat. Add the halloumi slices and fry for 2 mins, then turn the halloumi over. Drizzle with 2 tbsp honey and add the thyme leaves. Fry for 1-2 mins, till the halloumi is sticky and golden brown all over.

Tip the couscous and pickled onion into the bowl with the kale and fold together. Divide the couscous salad between a couple of plates. Top with the fried halloumi and serve with dollops of yogurt on the side.