Instructions

• Step 1 - Do Some Prep

  Peel and Half the Onion, and slice thinly. Roughly chop the coriander including the stalks. Drain the halloumi and cut into thick slices. Peel the garlic and chop finely. Zest the lime into a small bowl and then cut in half. Slice one half into wedges, and squeeze the juice from the other half into the bowl with the zest. Open the sweetcorn and drain. Boil the water in a kettle. See the ingredient list for the required amount for the portion size. Peel the carrot, chop the top and tails off and discard them, and then grate it.

• Step 2 - Flavour Central

  Heat a large saucepan with a little oil. When hot, add the onion and cook until soft. Once cooked, stir in the chopped garlic, tomato puree, and Cajun Seasoning Mix. Stir and cook for a minute.

• Step 3 - Cook the Rice

  Add the water from the kettle to the saucepan with the onion and bring back to the boil. Add the stock cube and stir until the stock cube is dissolved. Add the rice, stir and cover with a lid. Turn the heat down to low and cook for around 10-15 minutes depending on the portion size. When the rice has soaked up the water, take it off the heat and leave it covered.

• Step 4 - Fry the Sweetcorn

  Heat a dry frying pan and add the sweetcorn. After 2-3 minutes, stir it up and leave it for another 2-3 minutes. You want the sweetcorn to char brown but not burn. Once cooked, remove from the heat and empty into a small bowl.

• Step 5 - Fry the Halloumi

  Heat up the frying pan again but this time add a little oil. Place the halloumi slices in the pan and fry until nicely browned on each side.

• Step 6 - Mix and Serve

  Take the cooked rice and fluff it up with a fork, stir in the carrot, charred sweetcorn, lime juice and zest, and half of the coriander. Season to taste with Salt and Pepper. Serve the rice with the halloumi, a spoonful of yoghurt and garnish with the remaining coriander and a lime wedge.