Preheat your oven to 200°C.

Rinse the giant couscous in a sieve then tip into a medium roasting tin. Finely slice the red onion, add to the tin along with the grapes on their vine. Mix the smoked paprika with the vegetable stock then pour this into the tin. Give everything a good stir.

Cover in tin foil and roast for 25 mins. Meanwhile toast the nuts of your choice, roughly chop if needed. Slice the halloumi.

Remove the tin from the oven - the couscous should now be cooked, take off the tinfoil and stir through the kale.

Turn the grill to high. Lay the halloumi slices on top of the traybake, drizzle over the honey then slide under the grill until the halloumi is nicely golden and grapes bursting, 3-5 mins.

Scatter over the toasted nuts and dill, plus a sprinkle more smoked paprika, to serve.