• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and set aside.

• Meanwhile, thinly slice carrot into rounds. Slice lemon into wedges. • Place cauliflower florets on a microwave-safe plate with a splash of water. Cover with damp paper towel. Microwave on high for 3 minutes. • Cut haloumi into bite-sized chunks. • 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 plate and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Drain excess water from cauliflower, add to pan with carrot and cook, until softened and browned, 4-5 minutes. • Add chermoula spice blend and tomato paste and cook until fragrant, 1 minute. • Add coconut milk, chicken-style stock powder and the water, stirring, until slightly thickened, 2-3 minutes. • Remove pan from heat and stir through baby spinach leaves and cooked cooked haloumi until wilted and combined, 1 minute. Add a generous squeeze of lemon juice and season to taste.

• Divide rapid rice between bowls. Top with spiced haloumi and cauliflower coconut curry. Tear over coriander and serve with any remaining lemon wedges. Enjoy!