• Preheat oven to 240°C/220°C fan-forced. To a medium bowl, add haloumi and cover with water to soak. Thinly slice leek. Roughly chop baby spinach leaves. • In a medium saucepan, heat the butter with a dash of olive oil over medium-high heat. • Cook leek until softened, 4-5 minutes. • Stir in tomato paste and Mexican fiesta spice blend (reserving a pinch for the corn) and cook, until fragrant, 1 minute.

• Meanwhile, cut corn cobs in half. Place on a lined oven tray. • Drizzle with olive oil, season with salt, a pinch of Mexican fiesta spice blend and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.

• To pan with leek, add basmati rice, the water and vegetable stock powder, 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 the rice is tender and the water is absorbed, 10 minutes. • When rice has 5 minutes remaining, drain haloumi and pat dry. Cut into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side.

• To pan with rice, stir in chopped spinach, until combined. • Divide Mexican spiced rice between bowls. Top with roasted corn cobs and seared haloumi. Drizzle over smokey aioli. Crumble over fetta cubes. • Tear over coriander. Enjoy!