Glazed Halloumi Topped Gochujang Coconut Curry

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the green beans, then cut into thirds.

Heat a drizzle of oil in a large saucepan on high heat.

Once the oil is hot, add the pepper and fry until charred, 5-6 mins. Continue to stir while it cooks.

Add the green beans to the pan halfway through.

Stir in the gochujang paste and fry for a further min.

Add the coconut milk and sauce soy. Stir together and bring to a boil, then reduce the heat and simmer until slightly thickened, 3-4 mins.

Season with salt and pepper. Remove from the heat and cover with a lid or foil to keep warm.

Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

Once the halloumi has fried, add the honey (see pantry for amount) to the pan and stir to coat the halloumi pieces in the honey.