• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!). TIP: Cover the pan with a lid if the kernels are “popping” out.

• Return frying pan to medium-high heat with some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • When oil is hot, cook falafels, tossing, until deep golden brown, 4-6 minutes. • In the last minute, add garlic & herb seasoning, tossing falafel, until fragrant. Transfer to a paper towel-lined plate. • Drain haloumi and pat dry. Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.

• While the falafel are cooking, halve snacking tomatoes.

• To the bowl with charred corn, add snacking tomatoes, baby kale, cooked falafel, chimichurri sauce and a drizzle of olive oil. • Toss to combine. Season to taste. • In a small bowl, combine plant-based aioli and a splash of water.

• Divide garlic rice between bowls. Top with falafel, haloumi and charred corn salsa toss. • Drizzle with plant-based aioli to serve. Enjoy!