Golden Halloumi & Fruity Spinach Pilaf & A Chicken Breast

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Peel and finely slice your red onion[s]

Trim, then chop your green beans in half

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the sliced onion and halved beans and cook for 3-4 min or until slightly softened

Meanwhile, slice your halloumi into thin strips (save the halloumi liquid from the packet for later!)

Heat a separate large, dry, wide-based pan (preferably non-stick) over a high heat

Once hot, add the sliced halloumi to the pan and cook for 2-3 min on each side or until golden and crisp

Wash your spinach and pat it dry with kitchen paper

Squeeze your pouch[es] of cooked long grain rice to separate the grains

Once the onion and beans are slightly softened, add your ras el hanout and cook for 30 secs or until fragrant

Once fragrant, add the spinach to the pan with your sultanas, cooked long grain rice, halloumi liquid and a small splash of cold water

Stir it altogether and cook, covered, for 3-4 min or until warmed through and the spinach has wilted – this is your fruity spinach pilaf