Peri Peri Halloumi With Punchy Peas & Spiced Rice & A Chicken Breast

Slice your halloumi into 1 piece per person, lengthways

Add the sliced halloumi to a bowl with half your peri peri spice mix (can't handle the heat? Go easy!), 1 tsp [1 1/2 tsp] [2 tsp] sugar, half your red wine vinegar (you'll use the rest later!) and a small drizzle of olive oil

Give everything a good mix up then set aside for later – this is your marinated halloumi

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

While the halloumi is marinating, peel and grate (don't chop!) your garlic

Chop your tomato[es] roughly

Heat a pot with a lid on a medium heat with a drizzle of olive oil

Once hot, add half the grated garlic (save the rest for later!) with your ground smoked paprika, ground turmeric and a pinch of salt and cook for 30 secs or until fragrant

Once fragrant, add the chopped tomato[es], white long grain rice and 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving – this is your spiced rice

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

Once hot, add the remaining grated garlic, remaining peri peri spice mix (not a fan of spice? Just add a little!) and your tomato paste and cook for 1 min or until fragrant – this is your peri peri tomato mix

Once fragrant, add the peri peri tomato mix to a bowl with the remaining red wine vinegar, your mayo and a pinch of sugar and mix until fully combined (reserve the pan!) – this is your perinaise

Return the reserved pan to a medium-high heat

Once hot, add the marinated halloumi and cook for 2-3 min on each side or until the halloumi is browned – this is your peri peri halloumi

Meanwhile, strip your mint leaves from their stems and chop them roughly, discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Heat a separate pot on a medium heat with a small knob of butter

Once hot, add your blanched peas and chilli flakes (can't handle the heat? Go easy!) and cook for 1-2 min or until they're warmed through

Once warmed through, add the chopped mint and a pinch of salt and give everything a good mix up – these are your punchy peas