• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the 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 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, cut Mediterranean haloumi into bite-sized chunks. Finely chop onion (see ingredients). Roughly chop capsicum. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, tossing occasionally, until golden brown, 1-2 minutes. Transfer to a paper towel-lined plate.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and capsicum until softened, 4-5 minutes. • Add Berbere seasoning and remaining garlic and cook, until fragrant, 1 minute. • Add crushed & sieved tomatoes. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Add baby spinach leaves, then return the haloumi to the pan and cook, until spinach has wilted, 1-2 minutes. • Remove from heat, then add Greek-style yoghurt, stirring, until combined. Season to taste.

• Divide garlic rice between bowls. Top with Berbere-spiced haloumi and veggie curry. • Tear over coriander(see ingredients) to serve. Enjoy!