[2-in-1] Tandoori Haloumi & Basmati Rice for Dinner

• Meanwhile, to a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan 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!

• When rice has 5 minutes remaining, drain haloumi and pat dry. Cut the haloumi 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.
• Remove pan and add tandoori paste and a good splash of water, turning to coat.

• Roughly chop cucumber and tomato.
• In a second medium bowl, combine cucumber, tomato, a drizzle of olive oil and white wine vinegar. Season.

• Place basmati rice, half the tandoori haloumi and cucumber salsa in a bowl. Dollop with half the Greek-style yoghurt and tamarind chutney to serve. Enjoy!