Halloumi Fajita With Rice Salad And Lime Dressing

Preheat the oven to 220°C/ 200°C (fan)/ gas 6

Rinse your brown rice, then add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot

While the rice is cooking, combine your ground cumin, ground smoked paprika and chilli flakes (can't handle the heat? Go easy!) on a plate – this is your fajita seasoning

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into strips

Peel and roughly chop your red onion[s] into wedges

Add the pepper strips and onion wedges to a baking tray (or two!) with half the fajita seasoning (you'll use the rest later), a drizzle of vegetable oil and a pinch of salt

Put the tray[s] in the oven for 15 min or until the vegetables are tender – these are your roasted vegetables

While the vegetables are cooking, zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Wash your lettuce, then pat dry with kitchen paper and tear into bite-sized pieces, then set aside

Chop your coriander finely, including the stalks

Combine your mayo with the lime zest, the juice of half the lime[s] and half your honey (you'll use the rest later!) – this is your lime dressing

Tip: Add a splash of water if the dressing is looking a little thick!

Slice your halloumi into thick strips, then add to the remaining fajita seasoning and give everything a good mix up until fully coated in all the spices – this is your coated halloumi

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the coated halloumi and cook for 2-3 min on each side or until the halloumi is slightly charred and crisp

Once cooked, remove the pan from the heat and add the remaining honey – this is your halloumi fajita

Add the roasted vegetables, brown rice and torn lettuce to a large bowl

Add the lime dressing and give everything a good mix up – this is your rice salad

Cut the remaining lime into 1 wedge per person