Hawaiian Halloumi (v)

Stir the tomato purée into the veggies and cook for 2 mins more. Add the basmati rice, pour in the stock and bring to the boil. Lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

Meanwhile, drain the pineapple rings and chop into small ½cm chunks. Pop into a small bowl. Pick the mint leaves from their stalks and finely chop (discard the stalks). Zest the lime. Add the mint and lime zest to the pineapple along with the olive oil (see ingredients for amount) and a squeeze of lime juice. Set aside.

Cut the halloumi into 1cm thick slices. Put the olive oil (see ingredients for amount) in a mixing bowl with the Mexican spice. TIP: The Mexican spice is pretty spicy so go easy if you don't like it hot! Add the halloumi to the bowl and carefully coat in the spice mixture. Put a frying pan on high heat. Fry the halloumi slices until browned, 2-3 mins on each side. Remove from the heat.

Roughly chop the coriander (stalks and all). When the rice is cooked, stir in the coriander and squeeze in some lime juice. Taste and season with salt and pepper as necessary.