Drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak. 

Drain and rinse the black beans in a sieve. Add to a medium bowl, then mash half of them with the back of a fork. 

Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

Zest the whole lime, then juice one half and cut the other half into wedges.

In another small bowl, stir half the lime zest through the soured cream.

Grate the Cheddar cheese.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sliced pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.

Add the mashed and whole black beans, half the chilli flakes and the tomato puree to the pan. Season with salt and pepper. Stir-fry for 1 min.

Add the red wine stock paste, water for the beans and sugar (see pantry for both amounts). Bring to the boil, then simmer until the sauce has thickened, 2-3 mins.

Stir in the lime juice. Transfer the beans into the bowl used to mash them and set aside.

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Wipe out the pan used for the beans and pepper.

Heat the frying pan used for the beans on medium-high heat with a drizzle of oil.

Once hot, add the halloumi and fry until golden, 2-3 mins on each side.

When you flip the halloumi, add the Cajun spice mix (add less if you'd prefer things milder) and honey to the pan. Turn to coat.

When everything's nearly ready, cook the rice according to pack instructions.

Tip the rice out into a medium bowl, then stir through the remaining lime zest.

Share the zesty rice between your serving bowls. Top with the fried black beans, Cajun spiced halloumi and a dollop of smashed avocado in separate sections.

Drizzle the lime soured cream over everything and sprinkle over the cheese.

Garnish with the remaining chilli flakes and a lime wedge.