Pearl couscous with cherry tomato, grilled courgette and halloumi

Preparation

1. Slice the courgette and spring onion. Halve the cherry tomatoes and finely chop the basil.
2. Place a grill pan on the heat, drizzle with olive oil and heat up.
3. Grill the courgette in the grill pan, set aside and allow to cool.
4. Cook the pasta al dente according to the instructions on the package. Drain, rinse under cold water and allow to cool.
5. Mix together the cherry tomatoes, grilled courgette, basil, spring onion, pomegranate seeds and pasta. Sprinkle with olive oil and season with salt and pepper. Add lemon juice to taste.
6. Cut the halloumi into slices and fry until crispy on both sides in a pan without any fat. Serve warm with the pasta salad.