Smoky Mexican-Style Halloumi With Black Beans

Rinse your brown rice, 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 and keep covered until serving

Boil a kettle

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

Peel and finely chop (or grate) your garlic

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

Once hot, add the pepper strips with a pinch of salt

Cook over a high heat for 3 min until charred around the edges

Once charred, reduce the heat to low, add the chopped garlic and cook for a further 10-15 min until softened and caramelised

Meanwhile, drain your black beans

Combine your mayo, chipotle paste with 2 tbsp [3 tbsp] [4 tbsp] olive oil, half of your red wine vinegar, 2 tbsp [3 tbsp] [4 tbsp] boiled water and 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix well

This is your chipotle dressing

Slice your halloumi in half, then each half into 3 sticks per person

Chop your coriander finely, including the stalks

Trim then finely slice your spring onion[s]

Once the peppers are caramelised, add 1 tsp [1 1/2 tsp] [2 tsp] sugar, the remaining red wine vinegar and drained black beans and cook for a further 2 min until the beans have warmed through

Add the peppers and beans to the drained brown rice (reserve the pan for the next step!) – this is your Mexican rice

Wipe down the pan and return it to a high heat

Once hot, add the halloumi sticks

Cook on each side for 2 min until golden

Tip: alternatively cook on the BBQ until golden and slightly charred!