Will you opt for a colourful salad of halloumi cheese marinated in spicy chermoula, saffron ravioli filled with beetroot and ricotta, or an authentic Moroccan tagine with pickled lemon and pomegranate?
Once marinated, place the Halloumi on a hot non-stick pan with roughly half the coconut milk mixture and cook until the juices have dried and the Halloumi has browned.