• Finely chop garlic.
• In a large saucepan, heat a drizzle of olive oil over 
medium heat. 
• Cook soffritto mix, stirring occasionally, until 
softened, 4-5 minutes.
• Add garlic and cook until fragrant, 1-2 minutes.

• To the saucepan, add basmati rice, the water and 
stock concentrate. Stir, then bring to the boil.
• Reduce heat to low and cover with a lid. Cook for 
10 minutes, then remove from heat and keep 
covered until rice is tender and water is absorbed, 
10 minutes. 

TIP: The rice will finish cooking in its own steam, so 
don’t peek! 

• Meanwhile, roughly chop baby spinach leaves and kalamata olives.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add chicken steaks, then turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

• In the last minute of cook time, add the honey and a splash of water, turning chicken to coat. Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. 
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: The chicken is cooked when it is no longer pink inside.

• Once rice is cooked, stir through baby spinach 
leaves and kalamata olives until combined. 

• Slice chicken.
• Divide olive-studded rice between bowls. Top with 
peri-peri chicken, haloumi and hummus.
• Crumble over fetta cubes to serve. Enjoy!