Lunch Box: Spanakopita Halloumi Bowl

Heat the oven to 160°C. Tip the pine nuts onto a baking tray and roast for 10-12 mins until golden.

Meanwhile, finely chop the red onion and garlic. Heat a splash of olive oil in the biggest pot you have set over a medium heat. Add the onion and fry for 5-7 mins then add the garlic and cook for another 2 mins.

Add the spinach a big handful at a time, stirring until wilted before adding another handful. Once all the leaves are wilted in the pan, remove the spinach mix to a plate and set aside to cool.

Bring a large pan of salted water to the boil then add the giant couscous. Reduce to a simmer and cook the couscous for 8 mins, then drain and transfer to a large salad bowl.

Meanwhile, break the halloumi down its natural split and dice into 2cm pieces. Heat a large frying pan over a medium heat. Add the halloumi, cooking on all sides until golden.

Squeeze as much of the liquid out of the spinach mix as you can, then finely chop and add to the couscous. Finely chop the dill, parsley and mint, and set aside a small handful for garnish, then add the rest to the couscous and mix to combine. Grate in the zest of the lemon with a squeeze of the juice and the sumac, then season with salt and pepper.

Divide the couscous between Tupperware containers and top each with halloumi, a dollop of yoghurt, roasted pine nuts and remaining fresh herbs.

Box up and pop in the fridge ready for lunch. These will keep for up to 3 days.