Ingredients (for one, multiply accoringly):
portobello mushrooms (the big ones)
2 gloves of garlic, 1cm ginger, mixed herbs, olive oil
salt, pepper, pimenton
I first boiled the beetroot, then quartered and peeled it, drizzled with balsamic vinegar and a sprinkle of sea salt and kept warm wrapped in foil.
The halloumi was sliced in three and marinaded in olive oil, pimenton and pepper (you don't need any salt as the cheese is salty enough) while the beetroot was boiling, then fried in the marinade with the portobello mushrooms (sliced in half).
For the couscous, I deseeded and finely chopped two tomatoes and cooked them down in olive oil with garlic, a bit of ginger, dried mediterranean herbs, freshly sliced chilli and seasoned with salt and pepper. Into that I stirred the couscous, added as much boiling water as needed and put on a lid until the couscous was nice and plump.
I started with a pile of couscous on the plate then stacked mushroom and halloumi slices in the centre and arranged the beetroot on the side.