Spanish Style Halloumi Rice

Heat a large ovenproof pan on medium heat with a glug of oil (if you don’t have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).

Once hot, add the onion, garlic, sun-dried tomato paste and smoked paprika and cook to soften, stirring occasionally, 4-5 mins. Season with salt and pepper.

Meanwhile, trim the green beans, then cut into thirds. Zest the whole lemon, then juice one half and cut the other half into wedges.

Stir the risotto rice into the pan, then add the veg stock paste, lemon juice, boiled water (see pantry) and green beans. Stir to dissolve the stock paste. Turn the heat up to high, bring to the boil, then remove from the heat.

Cover with a tight-fitting lid (or foil) and bake on the middle shelf of your oven until the water has been absorbed, 20-25 mins.

Once out of the oven, add a splash of water to loosen the risotto if needed. 

While the rice cooks, halve the bell peppers and discard the core and seeds. Chop into 1cm chunks.

When the rice has 15 mins left, heat a large frying pan on high heat (no oil). Once the pan is hot, add the peppers and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the peppers to pick up some colour. Set aside in a bowl.

Meanwhile, in a small bowl mix together the yoghurt and lemon zest. Set aside.

Drain the halloumi and pat dry with kitchen paper. Cut it into 1cm chunks.

Once the peppers are out of the pan, heat the same frying pan (no need to clean) on medium-high with a drizzle of oil.

Fry the halloumi until golden, turning frequently, 6-7 mins.