While the sweet potato roasts, pick out and get rid of any tough stalks from the kale. Add a drizzle of olive oil and a pinch of salt, then massage with your hands for 2-3 minutes until softened and dark green. Really squeeze and break it down, don't skip this step.

Boil the giant couscous according to the packet instructions until tender. Drain and set aside.

To a blender, add the olive oil, red wine vinegar, sun-dried tomatoes, garlic, honey, water, and some salt and pepper. Blend until smooth. Taste and adjust seasoning if needed.

Pat the halloumi dry with kitchen towel. Toss with honey and chilli flakes in a small bowl. Over medium-high heat, heat a drizzle of olive oil in a frying pan. Fry the cubed halloumi for 2-3 minutes per side, until golden and crisp.

In a large bowl, toss together the kale, roasted sweet potato, cooked couscous, and a few spoons of dressing. Toss, taste and add more dressing as needed. Top with fried halloumi and scatter over the pomegranate seeds.