Spiced Aubergine & Halloumi Pilaf With Yoghurt And Sumac

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden, then set aside and reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Add your white long grain rice to a pot with a lid with 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

Trim the green stalk[s] off your aubergine[s] and discard, then chop into small bite-sized pieces

Return the reserved pan to a high heat with a generous drizzle of olive oil

Once hot, add the chopped aubergine and cook for 4-5 min or until slightly softened and charred

While the aubergine is cooking, boil half a kettle

Slice your red onion[s] finely

Peel and finely slice (don't chop!) your garlic

Cut your halloumi into small bite-size cubes

Once the aubergine is slightly softened, reduce the heat to medium-high and add the sliced onion and garlic with a little drizzle of olive oil

Cook for 3-4 min or until the onion has begun to soften

Meanwhile, chop your parsely finely, including the stalks

Once the onion has slightly softened, add the diced halloumi and ras el hanout to the pan and give everything a good mix up

Cook for 30 secs or until fragrant

Once fragrant, add 120ml [150ml] [200ml] boiled water to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook, covered, for 8-10 min or until the aubergine has completely softened

Once everything is cooked, stir through the cooked rice and most of the chopped parsley (save a little for garnish!) – this is your spiced aubergine & halloumi pilaf